Slow cooker pulled Mongolian lamb recipe

Step 1

Heat vegetable oil in a frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add the garlic and ginger. Cook, stirring, for 1 minute. Stir through the five spice, hoisin, soy and wine.

Step 2

Place the lamb into the slow cooker. Add onion mixture. Cover and cook on Low, turning lamb halfway through, for 8 hours or until tender.

Step 3

Carefully transfer the lamb to a chopping board. Trim fat then pull the meat off the bone. Shred with a fork or leave in chunks, if you like. Use a lade to skim the fat from the surface of the sauce in the slow cooker.

Step 4

Return the meat to the slow cooker. Stir through the sesame oil. Top with shallot. Divide among serving bowls. Serve with rice and broccolini.