To Make Slow-cooked Mongolian Lamb Shanks
- Mix flour with a pinch of salt and white pepper, then coat the lamb shanks evenly.
- Next, sear the coated lamb shanks briefly in a frying pan on high heat. When searing the last side of the shank, add in the onion slices to brown them slightly.
- Transfer lamb shanks and onion to a slow cooker. Mix the Mongolian Lamb Stir Fry Sauce with 1 cup of water and pour over the shanks in the slow cooker. Make sure the shanks are coated in the sauce, then cover with the lid and leave to slow cook on low for approximately 8 hrs. The meat should be tender and almost falling off the bone by this stage. If the sauce is too runny, prepare 1 tsp of cornflour mixed with a little bit of cold water and mix through the sauce to thicken it.
- To prepare the rest of the bowl, begin by steaming the rice as per the packet instructions. Julienne carrots, and cut spring onions into thin strips lengthwise before placing in chilled water to curl. Blanch baby silverbeet leaves and beans (sliced in half lengthways) in boiling water for a few seconds before running under cold water. Slice red onion and red capsicum into thin slices. Cut sweet peas in half.
- Scoop rice into a small bowl and press firmly so it takes its shape before turning the rice out into the bowl. Place the lamb shank to one side of the bowl. Arrange the vegetables around the rice and lamb shank, and top with spring onion curls and chilli slices to garnish.