Name: Chinese spiced lamb shanks
Cook time: 150 min
Total time: 150 min
Yield: 4
Ingredients: 1 fresh long red chilli, chopped finely; 1 teaspoon sichuan peppercorns, crushed; 2 star anise; 1/4 cup (60ml) soy sauce; 2 tablespoon oyster sauce; 1/2 cup (125ml) orange juice; 2 tablespoon honey; 2 clove garlic, chopped coarsely; 1 cup (250ml) boiling water; 8 (2kg) french-trimmed lamb shanks; 500 gram choy sum, chopped into 10cm lengths; 350 gram gai lan, trimmed

Ingredients

1 fresh long red chilli, chopped finely

1 teaspoon sichuan peppercorns, crushed

2 star anise

1/4 cup (60ml) soy sauce

2 tablespoon oyster sauce

1/2 cup (125ml) orange juice

2 tablespoon honey

2 clove garlic, chopped coarsely

1 cup (250ml) boiling water

8 (2kg) french-trimmed lamb shanks

500 gram choy sum, chopped into 10cm lengths

350 gram gai lan, trimmed

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Combine chilli, spices, sauces, juice, honey, garlic and the water in medium jug.

3.Place lamb, in single layer, in large shallow baking dish, drizzle with sauce. Cook, covered, in oven, turning lamb occasionally, about 2 hours or until meat is almost falling off the bone.

4.Remove lamb from dish, cover to keep warm. Skim away excess fat, strain sauce into small saucepan. Bring sauce to the boil, boil, uncovered, 2 minutes.

5.Boil, steam or microwave choy sum and gai lan, separately, until tender, drain. Divide vegetables among serving plates, serve with lamb, drizzle with sauce.

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Ingredients

Method

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