Braised lamb shanks with Sichuan and ora recipe | Australian Lamb - Recipes, Cooking Tips and More

Name: Braised lamb shanks with Sichuan and ora recipe | Australian Lamb - Recipes, Cooking Tips and More
Total time: 170 min
Ingredients: 8 small frenched lamb shanks, or 4 large; 2 tbsp rice bran oil; 3 stalks green onion, trimmed, cut into 3cm pieces; 3 cloves garlic, thinly sliced; 1 tbsp Chinese Sichuan seasoning; 4 star anise; 1 cinnamon quill; 150 g shiitake mushrooms, trimmed and halved; 250 ml (1 cup) fresh orange juice; 400g can black beans, drained, rinsed; 210 ml bottle Ayam black bean sauce; 2 oranges, zested finely; 1 litre salt reduced beef stock (good quality); 500g piece butternut pumpkin, skin off, cut into 3cm pieces (note- this is the weight before peeling); 200g snow peas, trimmed; Steamed brown rice, broccolini & sliced chilli to serve

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Ingredients

8 small frenched lamb shanks, or 4 large
2 tbsp rice bran oil
3 stalks green onion, trimmed, cut into 3cm pieces
3 cloves garlic, thinly sliced
1 tbsp Chinese Sichuan seasoning
4 star anise
1 cinnamon quill
150 g shiitake mushrooms, trimmed and halved
250 ml (1 cup) fresh orange juice
400g can black beans, drained, rinsed
210 ml bottle Ayam black bean sauce
2 oranges, zested finely
1 litre salt reduced beef stock (good quality)
500g piece butternut pumpkin, skin off, cut into 3cm pieces (note- this is the weight before peeling)
200g snow peas, trimmed
Steamed brown rice, broccolini & sliced chilli to serve