Ease of Preparation: Medium
Yield: 4-6 servings
This recipe is used with permission and is owned by R&D Restaurant
Ingredients:
Lamb stock
- 4 to 5 (400 grams) onions, chopped
- ½ cup (120 millilitres) garlic, chopped
- 1 tablespoon (15 millilitres) Thai chili
- 1/3 cup (80 millilitres) Dried Thai chilis
- 1 tablespoon (15 millilitres) cumin seeds
- 1.5 tablespoon (22 millilitres) green Sichuan peppercorns
- 1 tablespoon (15 millilitres) black peppercorns
- ½ cup (120 millilitres) sesame oil
- ½ cup (120 millilitres) Toban-djan
- 10 cups (2.4 litres) water
- 1 cup (240 millilitres) chicken powder
- 1 cup (240 millilitres) Shaoxing wine
Lamb
- 8 Lamb shanks, 9 ounce (256 grams) each
- 6 tablespoons (90 millilitres) Olive Oil, divided
- 2 packages Chinese egg noodles
- 8 heads Bok choy, halved
- 1 head Nappa cabbage, shredded
- 16 King oyster mushrooms, halved
- 2 tablespoons (30 millilitres) garlic, chopped
- Salt and pepper
- Garnish
- Toasted sesame seeds
- 6 Scallions, chopped
Method:
Preheat oven to 450F (235C)
To make the Lamb stock:
In a large stock pot, sauté onions, garlic & Thai chili in sesame oil until caramelized, over medium-high heat.
In a separate dry pan, toast the black peppercorns, dry Thai chili, cumin seeds and green Sichuan peppercorns.
Deglaze the pot with Shaoxing wine and reduce by half. Add the toasted spices, Toban-djan, chicken powder and water to the pot and bring to a boil. Simmer for 1 hour. Remove pot from heat. Blitz the stock and strain through a fine mesh sieve.
To make the Lamb:
Toss lamb with 3 tablespoons of olive oil and season with salt and pepper. Place on a baking sheet lined with parchment paper and place in oven. Roast lamb shank in oven for 10 minutes. Reduce heat to 275F (135C). Remove lamb from baking sheet and transfer to a Dutch oven. Add stock, cover, put back in oven and braise for 3 hours or until fall off the bone tender.
In a large skillet, sauté Bok choy, cabbage & king oyster mushrooms in 3 tablespoons of olive oil. Add 2 tablespoons of chopped garlic and cook for 1 minute. Season with salt and pepper. Set aside.
Remove Dutch oven from oven. Remove lamb and set aside. Transfer the remaining stock to a pot and bring to a boil. Once boiling, introduce the Chinese egg noodles and cook for 2 minutes.
Serve broth, noodles, sautéed Bok choy, cabbage and king oyster mushrooms in a bowl. Place a lamb shank on top. Garnish with scallions & sesame seeds.
You might also like these recipes
