Description
A fusion masterpiece featuring tender lamb shoulder slow-cooked in a rich ginger-soy teriyaki glaze. Perfectly pull-apart meat with a glossy, savory finish.
Ingredients
Scale
- 3–4 lb lamb shoulder, cut into large chunks
- 1/2 cup soy sauce
- 1/2 cup brown sugar, packed
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon cooking oil for searing
Instructions
- Heat cooking oil in a skillet over medium-high heat and sear lamb chunks on all sides until browned.
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger.
- Place the seared lamb into the slow cooker and pour the sauce mixture over the meat.
- Cover and cook on low for 8 hours or on high for 4-5 hours until the meat is tender.
- Remove the lamb from the slow cooker and shred it using two forks on a cutting board.
- Pour the remaining cooking liquid into a saucepan and bring to a simmer.
- Whisk cornstarch and cold water into a slurry, then stir into the saucepan until the sauce thickens into a glaze.
- Toss the shredded lamb back into the glaze and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Fusion