In a large saucepan, cover lamb with water and bring to a boil, about 5 minutes. Drain and rinse to clean. Set aside.
Rinse the same saucepan and whip it dry completely or use a large Dutch oven. Heat olive oil over medium heat for about 2 minutes; add garlic, chili, and ginger. Saute for a minute or until fragrant.
Add lamb into the Dutch oven; cook for 5 minutes, stirring frequently.
Add Shaoxing wine or sherry, followed by dark soy sauce, light soy sauce, chicken bone broth, brown sugar, and ground cumin. Drop star anise into the pan and switch to high heat. Cover and bring to a boil. Turn the heat down to low, simmer for 1½ hours.
45 minutes before cooking is finished, add daikon to the lamb stew, stir to coat with the sauce, and continue simmering until done.
Dissolve cornstarch in ¼ cup cold water and stir into the lamb stew. Once the stew is thickened, turn off the heat.
Garnish with green onion and serve over rice or mashed potatoes.
If you are not a fan of daikon, you can substitute carrots, potatoes, or other root vegetables.