Asian Lamb & Noodle Hot Pot

Step 1: 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.

Step 2: 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.

Step 3: Transfer lamb to a board and set aside for 10 minutes or until cool enough to handle.

Step 4: 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.

Step 5: 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.

Step 6: Top soup with bean sprouts, onion and sambal oelek and serve with lime wedges.