Sichuan Lamb Recipe
This recipe is used with permission and is owned by R&D Restaurant
This Sichuan Lamb recipe delivers bold, aromatic heat with tender braised lamb shanks simmered in a deeply spiced Sichuan-inspired broth. Featured on DNA Dinners with host Chelsea Richards, this dish combines fragrant spices, rich stock, and fresh vegetables with noodles for a comforting yet fiery main course.
The Inspiration
This dish is inspired by the bold, complex flavors of Sichuan cuisine, known for its signature heat, numbing peppercorn spice, and layered aromatics. Traditionally, Sichuan cooking balances chili heat with depth from fermented pastes, aromatics, and slow cooking techniques.
Chelsea Richards’ DNA Dinners version takes this culinary tradition and elevates it into a hearty braised lamb dish that blends Chinese technique with comfort-food sensibility. The lamb is slowly braised until tender in a rich stock infused with Sichuan peppercorns, chilies, garlic, and Shaoxing wine, creating a deeply flavorful broth. Served with noodles, bok choy, cabbage, and mushrooms, this dish highlights how spice, umami, and texture can come together in perfect harmony.
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.
Serving Suggestions
This Sichuan Lamb is ideal for hearty dinners, cold-weather meals, or special occasions where bold flavors are appreciated. Serve it as a complete one-bowl meal, allowing the rich broth to act as both sauce and soup base for the noodles and vegetables.
To balance the heat and spice of the dish, pair it with light sides such as steamed rice, simple cucumber salad, or pickled vegetables. A refreshing drink like jasmine tea or a crisp lager works well to cool the palate. For entertaining, serve the lamb in deep bowls with generous broth so guests can enjoy both the richness of the stock and the tenderness of the meat in every bite.
Final Thoughts
This Sichuan Lamb recipe is a bold celebration of spice, depth, and slow-cooked comfort. The combination of aromatic Sichuan stock, tender lamb shanks, fresh vegetables, and noodles creates a dish that is both warming and intensely flavorful.
Chelsea Richards’ DNA Dinners interpretation showcases how traditional Sichuan techniques can be adapted into a comforting, restaurant-quality meal for the home kitchen. It’s a dish that rewards patience and delivers unforgettable layers of heat, aroma, and richness in every bowl.