Recipe: Sichuan Lamb Shanks

~ This is Day 229 ~

In the past 3 weeks, I think I’ve only seen the sun once, or twice… a mere glimpse, before it disappeared back behind the clouds. When the weather is cozy, I like to make braised lamb shanks, Sichuan-style!

On average, one lamb shank per person. Also depends on how big your Dutch oven is.

The Night Before

  • 2-4 lamb shanks
  • Kosher salt

Using a sharp paring knife or cake tester, poke slits in the shanks. Generously season your lamb shanks with kosher salt and place in a container with a lid, or plate and have it covered.

At 4pm-5pm

  • 4-inch ginger
  • 4 stalks scallions
  • 6 garlic cloves
  • 2 TBS sugar
  • 2 TBS doubanjiang
  • 1 cinnamon stick
  • Bouquet garni
    • 1 TBS fennel seeds
    • 1 TBS Sichuan peppercorns
    • 2-3 pieces star anise
  • ¼ – ½ cup dried whole chilis
  • 3 Yukon potatoes
  • 3 rainbow carrots
  • 6 oz. tofu skin
  • Scallion tops/chives, as garnish

I forgot to mention, before putting on the cartouche, make sure your braising liquid is perfectly seasoned. There is a lot of salt in the fermented chili paste usually, so most of the times, I don’t need to add additional salt. But always check and adjust!

If you liked any of my tools and stuff from the video, you can get it yourself with these links:

Disclosure: This post contains Amazon Affiliate links. If you click on one and buy something, I receive a small commission at no additional cost to you. All opinions are my own.

Of course if you live by an Asian/Chinese supermarket, the spices cost a fraction of Amazon’s links.

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