December 01, 2016
Dinner, Main Dish, Soups/Stews,
Lamb/Mutton, Asian, Potluck, Sunday Dinner, Stove Top more
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"From Super Food Ideas August'16"
Heat oil in a large heavy-based flameproof casserole dish over medium-high heat and add lamb shanks and cook, turning, for 8 minutes or until browned all over.
Add stock, shao hsing, star anise, lemongrass, ginger, soy sauce, mirin and 1 litre water and cover and bring to the boil and then reduce heat to low and simmer for 2 hours, skimming any foam from surface during cooking, or until lamb is tender, remove and discard star anise.
Transfer lamb to a board and set aside for 10 minutes or until cool enough to handle.
Meanwhile increase heat to medium-high and add the noodles to the dish and cook, stirring occasionally for 8 minutes or until noodles are almost tender.
Remove and discard bones from the lamb and coarsely shred lamb and return to dish with snow peas and pak choy and cook for 2 minutes or until vegetables are just tender and the noodles are cooked.
Top soup with bean sprouts, onion and sambal oelek and serve with lime wedges.
It's that time of year again to take advantage of great weather and to smoke your...
Absolutely delicious! I did not have all the ingredients so I skipped the star anise and lemongrass. I also used sherry for both the shah using and the mirin. In the directions it mentions soy sauce (not in the ingredients) so added 1/4 cup soy sauce. Instead of the dry udon noodles my store had something called Thai stir fry noodles which I used -- I think they may be the same thing, but not sure. Still with all these adjustments and changes this was so good and leftovers will be wonderful for lunches. Next time I will go to an Asian market and get all the ingredients which will probably make the best soup ever! Thanks for sharing!