Serves 4


2kg lamb shank

1 onion

½ a carrot

2 celery sticks

20g sichuan peppercorns

1g white peppercorn

2 cloves garlic

2l lamb stock or veal stock

2kg butternut squash


Chop onions, celery, garlic and carrot into large pieces. Sautée over a medium heat until light golden brown. Sear lamb shanks in hot pan. Cover lamb shanks and sautéed vegetables with lamb stock, adding water if necessary. Add the garlic and sichuan peppercorns. Cook in a preheated oven at 180°c for 3 hours or until the meat just falls off the bones. Pick lamb meat. Chill. Pass the braising liquid through a fine sift. Retain the liquid. Cut the butternut squash into 2mm slices. Steam until just tender. Grease the bottom and sides of a baking tray. Ladle some braising liquid on the bottom. Layer sliced butternut squash and picked lamb. Season with salt and pepper. Cover with braising liquid. Bake at 180°c for ½ an hour.

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