Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Toast 2 tablespoons of Sichuan peppercorns and 2 tablespoons of cumin seeds in a dry pan over medium heat for 2 minutes until fragrant, then cool and grind them into a coarse powder.

2. 2

   In a large bowl, combine the ground spices, 8 minced garlic cloves, 2 inches of grated fresh ginger, 0.25 cup of light soy sauce, 2 tablespoons of dark soy sauce, 0.25 cup of Shaoxing wine, 1 tablespoon of dried chili flakes, 1 tablespoon of brown sugar, 1 tablespoon of sesame oil, 0.25 cup of vegetable oil, 1 teaspoon of salt, and 0.5 teaspoon of white pepper, then add 1.5 kg of lamb shanks and marinate for at least 4 hours or overnight in the refrigerator.

3. 3

   Preheat your grill to high heat (about 230°C or 450°F) and lightly oil the grates to prevent sticking.

4. 4

   Place the marinated lamb shanks on the hot grill, searing them for 5-7 minutes per side until a good crust forms.

5. 5

   Reduce the grill heat to low (about 150°C or 300°F) and continue grilling the lamb shanks over indirect heat for 2.5 to 3 hours, turning occasionally, until the meat is fork-tender.

6. 6

   Remove the grilled lamb shanks from the grill and let them rest for 15 minutes loosely tented with foil.

7. 7

   Garnish the rested lamb shanks with 4 sliced green onions and 0.5 cup of chopped fresh cilantro before serving.