Ingredients
4 lamb shanks
2 tbsp olive oil
1 onion, chopped
1 tsp ginger
2 cloves garlic
1 chilli, chopped
1 celery stalk, thinly sliced
2 tsp ground cumin
2 tsp sichuan peppercorns
¼ cup coriander, chopped
½ cup spring onion, chopped
¼ cup AYAM hoi sin sauce
¼ cup AYAM soy sauce
250g dried shitake mushrooms, rehydrated in water
500ml beef stock
1 x 400g tin chopped tomatoes
chopped spring onions, to garnish
Method
Preheat oven at 170°C.
Heat 2 tbsp oil in a large saucepan over medium-high. Season lamb with salt and pepper, then cook, turning, for 5 minutes on each side or until browned.
In another pan, make the sauce: Sauté ginger, garlic, chilli and onion. Once cooked, add the Sichuan peppercorn and celery to pan, then hoi sin sauce and soy sauce. Add the coriander and spring onion, chopped tomatoes, and toss to combine.
Add the drained shitake mushrooms and some of the liquid to the pan with the lamb shanks, then pour over the stock.
Combine the lamb with the sauce, cover with a lid and place in the oven at 170°C for 2 hours or until lamb is tender. Garnish with chopped spring onions.
