Braised Lamb Shanks with Sichuan & Orange
8 small frenched lamb shanks, or 4 large
2 tbsp rice bran oil
3 stalks green onion, trimmed, cut into 3cm pieces
3 cloves garlic, thinly sliced
1 tbsp Chinese Sichuan seasoning
4 star anise
1 cinnamon quill
150 g shiitake mushrooms, trimmed and halved
250 ml (1 cup) fresh orange juice
400 g can black beans, drained, rinsed
210 ml bottle Ayam black bean sauce
2 oranges, zested finely
1 litre salt reduced beef stock (good quality)
500 g piece butternut pumpkin, skin off, cut into 3cm pieces (note- this is the weight before peeling)
200 g snow peas, trimmed
Steamed brown rice, broccolini & sliced chilli to serve
Preheat oven to 180’C or 160’C fan-forced. Brush Lamb shanks with half the oil and season to taste. Place a large casserole dish or saucepan over high heat. Add lamb shanks and cook, turning, for 4-5 minutes or until browned all over. Remove from casserole dish and stand on a plate until required.
Reduce heat to medium-high. Add remaining oil, onion, garlic, spices & mushrooms; cook, stirring, for 3-4 minutes or until onion has softened and spices are fragrant.
Stir in juice, beans, sauce, zest, stock and pumpkin; bring to a simmer. Cover with a lid and place in oven to cook for 2–2½ hours or until lamb shanks a very tender and pull easily away from the bone.
Remove from oven and stir through snow peas. Cover with lid and stand for 5 minutes or until snow peas have warmed through. Season to taste.
Serve drizzled with sauce with steamed brown rice, broccolini and sliced chilli.
- Chinese Sichuan seasoning is available from supermarkets. Substitute with Sichuan pepper or chilli flakes, if desired.
- Shiitake Mushrooms are a Japanese mushroom available from supermarkets and green grocers. Substitute with your favourite mushrooms.
RECIPE AND IMAGE COURTESY OF WWW.BEEFANDLAMB.COM.AU