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Braised lamb shanks with Sichuan & Orange



Prep Time


Cook Time



8small frenched lamb shanks or 4 large
2 tbsprice bran oil
3 stalksgreen onions, trimmed, cut into 3cm pieces
3cloves garlic, thinly sliced
1 tbspChinese Sichuan Seasoning
4star anise
1cinnamon quill
150 gshiitake mushrooms, trimmed, halved
250 ml(1 cup) fresh orange juice
400 gcan black beans, drained, rinsed
210 mlbottle Ayam black bean sauce
2oranges, zested finely
1 litrebrown salt reduced beef stock (good quality)
500 gpiece butternut pumpkin, skin off, cut into 3cm piece (please note – this is the weight before peeling)
200 gsnow peas, trimmed
Steamed brown rice, broccolini & sliced chilli, to serve


1Preheat oven to 180’C or 160’C fan-forced. Brush Lamb shanks with half the oil and season to taste. Place a large casserole dish or saucepan over high heat. Add lamb shanks and cook, turning, for 4-5 minutes or until browned all over. Remove from casserole dish and stand on a plate until required.
2Reduce heat to medium-high. Add remaining oil, onion, garlic, spices & mushrooms; cook, stirring, for 3-4 minutes or until onion has softened and spices are fragrant.
3Stir in juice, beans, sauce, zest, stock and pumpkin; bring to a simmer. Cover with a lid and place in oven to cook for 2–2½ hours or until lamb shanks a very tender and pull easily away from the bone.
4Remove from oven and stir through snow peas. Cover with lid and stand for 5 minutes or until snow peas have warmed through. Season to taste.
5Serve drizzled with sauce with steamed brown rice, broccolini and sliced chilli.


Chinese Sichuan seasoning is available from supermarkets. Substitute with Sichuan pepper or chilli flakes, if desired.
Shiitake Mushrooms are a Japanese mushroom available from supermarkets and green grocers. Substitute with your favourite mushrooms.

Recipe suggessions based on what you have in your fridge.

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