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


  1. 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.
  2. Transfer lamb to a board. Set aside for 10 minutes or until cool enough to handle.
  3. Meanwhile, increase heat to medium-high. Add the noodles to dish. Cook, stirring occasionally, for 8 minutes or until noodles are almost tender.
  4. 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.
  5. Top soup with bean sprouts, onion and sambal oelek. Serve with lime wedges.