Ingredients:
For the broth:
2 large lamb shanks
300g lamb neck fillet
2 tbsp olive oil, divided
2 tbsp Shaoxing wine
2 litres of chicken stock
1 cup of water
3 spring onions, trimmed and cut in half
3 cloves of garlic, smashed
1 inch of ginger, smashed
2 inch piece of cinnamon
3 star anise pods
For the spicy lamb topping:
1 tbsp olive oil
5 cloves of garlic, minced
9 Birds Eye chillies, minced
1 tbsp ground Sichuan peppercorns
2 tbsp toasted cumin seeds
1/4 tsp ground white pepper
1/3 cup mushroom soy sauce (the not-so-secret umami power ingredient here – not negotiable)
2tsp sugar
For serving:
1 pack of udon noodles
5 spring onions, thinly sliced
A handful of roughly chopped coriander
Instructions:
For the broth:
Sprinkle salt on the lamb. Set electric pressure cooker to sauté and add a tbsp of olive oil and wait until it begins to smoke. Brown lamb all over (approximately 8-9 minutes) and then remove and set aside the lamb in a heat resistant bowl. Pour the lamb fat into a little ramekin and reserve.
Whilst still in sauté mode, stir in the Shaoxing wine and deglaze the pot the lamb was cooked in. Then stir in the chicken stock and water and add in the browned lamb along with any accumulated juices.
Lock the pressure cooker and cook on high pressure for 40 minutes. Depressurise using the quick release method and strain the broth into a container. When the lamb is cool enough to handle, separate the meat and any excess fat from the bones and shred. Discard the bones and fat.
Heat 1 tbsp of olive oil in the empty pressure cooker on sauté mode until shimmering. Add spring onions, garlic, cinnamon, ginger and star anise and cook for about a minute until fragrant. Stir in the strained broth, bring to boil and simmer for 15 minutes. Season with salt.
For the topping:
In the meantime, add oil, reserved lamb fat and minced garlic to a saucepan set over medium heat and cook until garlic is just beginning to brown. Remove from heat and stir in chillies, Sichuan peppercorn, cumin and white pepper. Allow to cool for 5 minutes and then stir in the mushroom soy sauce and sugar. Stir until well incorporated and season with salt.
To serve:
From the broth, remove the spring onions, garlic, ginger, cinnamon and star anise with a slotted spoon. In a separate pot, bring some water to the boil and cook your noodles to the instructions on the packet.
Add 1 and 1/2 cups of broth to each of your serving bowls. When noodles are cooked, drain and share the noodles out between your serving bowls. Spoon 1/2 a cup of the shredded lamb mix over the noodles. Sprinkle with plenty of spring onions and coriander.
Now pat yourself on the back and go enjoy!
Paul’s Recipes 