Sichaun-Style Lamb Shanks


lamb shanks

4 garlic, chopped finely

2 knobs ginger, chopped finely

 celery stalks, chopped

long red chillies, de-seeded and chopped

long green chillies, de-seeded and chopped

 leeks, chopped

2 tsp.
 ground cumin powder

1 tsp
. sichuan peppercorns

¼ cup black bean and garlic paste

 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.