Back to list

Best Easy Braised Lamb with Radish Recipe

Name: Best Easy Braised Lamb with Radish Recipe
Total time: 120 min
Yield: 350 g
Ingredients: lamb shoulder, boneless, cut into 2-inch pieces 2 lbs; daikon radish, peeled and cut into thick rounds 1 lb; yellow onion, sliced 1 large; garlic cloves, smashed 4 cloves; soy sauce 1.5 tbsp; Shaoxing wine (or dry sherry) 2 tbsp; water or low-sodium beef broth 2 cups; brown sugar 2 tsp; black pepper 0.5 tsp; neutral oil 1 tbsp

Lamb chunks are slowly braised with daikon radish until fork-tender and deeply savory. This high protein, warming family stew is perfect for cold weather and supports a healthy, hearty meal plan.

Cook 120 min Difficulty NORMAL 410 kcal

#high protein #diabetic friendly

Image coming soon

Ingredients

Main ingredients

lamb shoulder, boneless, cut into 2-inch pieces 2 lbs
daikon radish, peeled and cut into thick rounds 1 lb
yellow onion, sliced 1 large
garlic cloves, smashed 4 cloves

Seasonings/Sauce

soy sauce 1.5 tbsp
Shaoxing wine (or dry sherry) 2 tbsp
water or low-sodium beef broth 2 cups
brown sugar 2 tsp
black pepper 0.5 tsp
neutral oil 1 tbsp

Nutrition summary

Carbohydrates 13 g 13%

Protein 32 g 31%

Fat 24 g 56%

Serving size 350g

Cooking steps

1

Heat the neutral oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering. Add the lamb pieces in batches to avoid overcrowding and sear until deeply browned on all sides, about 4-5 minutes per batch. Remove the lamb and set aside.
2

Lower the heat to medium. Add the sliced onion to the pot and cook, stirring often, until softened and just beginning to caramelize, about 5 minutes. Add the smashed garlic and cook for 1 more minute until fragrant, taking care not to burn.
3

Return all lamb to the pot. Pour in the Shaoxing wine, scraping up any browned bits, and let simmer for 1 minute to reduce alcohol slightly.
4

Add daikon radish rounds, soy sauce, brown sugar, black pepper, and enough beef broth or water to just barely cover the ingredients. Stir gently to combine.
5

Bring to a simmer over medium heat, then reduce to low, cover tightly, and braise very gently for 1.5–2 hours. Check after 1 hour to ensure liquid covers most solids and daikon is tender; add more broth if needed. The stew is ready when the lamb is fork-tender and the radish is soft but holds its shape.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core ingredients that define this dish are lamb shoulder and daikon radish. The well-marbled lamb provides rich, savory depth, while the daikon radish absorbs flavors and adds a subtle sweetness, giving the stew its signature character.

Q. How do I keep the lamb tender during braising?

To ensure tender lamb, sear the pieces thoroughly first, then maintain a very gentle simmer during braising. Keep the pot covered and use low heat—rushing or boiling can cause the meat to toughen. Braising for 1.5–2 hours allows the meat to become fork-tender.

Q. How do I prevent the radish from overcooking and turning mushy?

Cut the daikon into thick rounds and add it along with the lamb before simmering. Check the texture after 1 hour—the radish should be soft but still hold its shape. Avoid stirring too vigorously, and add more liquid if needed to keep ingredients barely submerged.

Q. How many calories and protein are in each serving?

Each 350g serving contains approximately 410 kcal and a high protein content of 32g. This aligns with hearty, protein-focused meal plans while also providing moderate fat and lower carbohydrate intake.

Best Easy Braised Lamb with Radish Recipe

AI 영양사 앤디