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Braised lamb shanks

Preheat the oven to 130C. Dry roast the Sichuan pepper in a frypan on a hotplate until it begins to smoke and pop.

Remove from the heat and grind in a mortar and pestle until fine. Add the pepper to the cornflour and roll the shanks in the seasoned flour. Heat the oil in an ovenproof pan and brown the shanks.

Add all the remaining ingredients and bring to the boil. Place in the oven. Cook for 2-3 hours.

Serve with rice and steamed green vegetables. The meat can be removed from the bones and shredded, or if the shanks are small they can be served whole.


Serves 4

2 tbsp Sichuan pepper

1/2 cup cornflour

4 lamb shanks

2 tbsp oil

3 cups shaoxing wine

1 cup soy sauce

1 cup chicken stock

1 cup ginger slices

1 onion, cut into 6 wedges

4 star anise

2 cinnamon sticks

1 tsp cumin

1 orange, zest only