Stewed Lamb Shank Bones

Stewed Lamb Shank Bones

　　Camel's hoof, also known as camel's trotter, is a delicacy as precious as bear’s paw. As early as the Han Dynasty, there was “camel’s hoof soup,” which became a famous imperial dish through the ages. The Ming Dynasty’s *Compendium of Materia Medica* states: “The hump and hoof of domestic camels are the finest; many people cook them and then preserve them in wine lees.” Both Ningxia and Gansu regions enjoy eating camel’s hooves.

Features

Made by steaming and braising camel’s hooves with chicken and duck. The finished dish has a deep red color, with the camel’s hooves being tender, soft, and richly flavorful.

Cooking Method

Clean the camel’s hooves and the yellow part of the hoof, briefly blanch them in boiling water, then remove and rinse. Place the yellow part of the hoof in a pot, add fresh ginger, scallions, and water, and cook until 80% done before removing. After cooling, slice into 1 cm thick rounds, place in a large bowl, and add cooking wine and chicken broth.