Braised Lamb with Scallions

Instructions

1. Prepare the lamb
   Pat the lamb pieces dry with paper towels and season generously with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the lamb on all sides, about 3-4 minutes per batch. Transfer browned meat to a plate.
2. Sauté the aromatics
   In the same pot, reduce heat to medium and add the white parts of the scallions, garlic, and ginger. Sauté for 2-3 minutes until fragrant, scraping up any browned bits from the bottom of the pot.
3. Deglaze and add liquids
   Pour in the Shaoxing wine or sherry and simmer for 1 minute. Add both soy sauces, chicken stock, star anise, cinnamon stick, brown sugar, salt, and pepper. Stir to combine and bring to a boil.
4. Slow braise the lamb
   Return the lamb and any accumulated juices to the pot. Reduce heat to low, cover, and simmer gently for about 1 hour and 45 minutes, or until the lamb is very tender when pierced with a fork. Stir occasionally and add more stock or water if needed to keep the lamb mostly submerged.
5. Add the green scallions
   When the lamb is tender, add the green parts of the scallions to the pot. Continue to simmer, uncovered, for 10-15 minutes until the scallions are tender but still bright green.
6. Adjust consistency and seasoning
   If you prefer a thicker sauce, stir in the cornstarch slurry and simmer for 2-3 minutes until the sauce thickens. Taste and adjust seasoning with additional salt if needed. Remove the star anise and cinnamon stick before serving.
7. Rest and serve
   Let the braised lamb rest for 10 minutes off the heat. Transfer to a serving dish, arranging the scallions around the meat. Spoon the rich braising liquid over the top and serve hot with steamed rice.