4 lamb shanks
4 garlic, chopped finely
2 knobs ginger, chopped finely
2 celery stalks, chopped
2-3 long red chillies, de-seeded and chopped
2-3 long green chillies, de-seeded and chopped
2 leeks, chopped
2 tsp. ground cumin powder
1 tsp . sichuan peppercorns
¼ cup black bean and garlic paste
1L beef stock
extra virgin olive oil, for frying
1 bunch coriander, chopped
1 spring onion, chopped
salt, to taste
Heat 2 tbsp oil in a large saucepan over medium-high. Season lamb with salt and pepper, then cook, turning, for 5 minutes or until browned. Remove from pan and set aside.
Add celery, garlic, ginger, chillies, leek and half the coriander to pan. Cook, stirring, for 3 minutes until lightly coloured. Add black bean and garlic paste, cumin, salt and beef stock. Bring to the boil and return lamb to pan with sichuan peppercorns.
Reduce heat to medium-low and simmer, covered, for 2 hours or until lamb is meltingly tender. Remove pan from heat and set aside. Remove lamb from cooking liquid. Serve drizzled with a little liquid, spring onion and the rest of the coriander.