This is a low fat, warm and delicious bowl of udon goodness. You'll love tucking into this broth filled with lamb shanks and Asian greens. You just need a big enough spoon!
- 1 tablespoon peanut oil
- 4 trimmed lamb shanks
- 1 litre Massel salt reduced chicken style liquid stock
- 2/3 cup shao hsing (Chinese cooking wine)
- 2 star anise
- 2 sticks lemongrass, trimmed, bruised
- 5cm piece fresh ginger, sliced
- 1/4 cup salt-reduced soy sauce
- 1/3 cup mirin
- 180g dried udon noodles
- 200g snow peas, trimmed
- 2 baby pak choy, trimmed, each cut into 6 wedges
- 1 cup bean sprouts, trimmed
- 2 green onions, thinly sliced diagonally
- Sambal oelek and lime wedges, to serve
- Heat oil in a large heavy-based flameproof casserole dish over medium-high heat. Add lamb shanks. 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. Cover. Bring to the boil. Reduce heat to low. 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. Set aside for 10 minutes or until cool enough to handle.
- Meanwhile, increase heat to medium-high. Add the noodles to dish. Cook, stirring occasionally, for 8 minutes or until noodles are almost tender.
- Remove and discard bones from the lamb. Coarsely shred lamb. Return to dish with snow peas and pak choy. Cook for 2 minutes or until vegetables are just tender and the noodles are cooked.
- Top soup with bean sprouts, onion and sambal oelek. Serve with lime wedges.