Vietnamese Lamb Shoulder recipe | Woolworths TASTE

Ingredients

• 4 T sunflower oil
• 2 onions, halved and sliced
• 2 sticks celery (use the leaves too), sliced
• 2 medium carrots, scrubbed and sliced diagonally
• 8 cloves garlic, minced or finely grated
• 1 x 8 cm piece fresh ginger, sliced
• 2.5 kg lamb shoulder on the bone roughly
• salt, to taste
• 2 t white pepper
• 1 T ground coriander
• 1 star anise
• 1½ stalks lemongrass, crushed (optional)
• 5 long strips orange peel
• ¾ cup honey
• ¾ cup fish sauce
• ½ cup whisky or bourbon (optional)
• 6 T soya sauce
• 2 cups chicken stock
• ¼ cup lime juice (add more to taste to finish)