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Course: Main
Chef: Chai Xin
Featuring: Meat Seafood


1 lamb shank bone
10g onion
10g coriander
20g diced scallions
20g sliced ginger
20g sliced garlic
5g thirteen spice mix
10g ground cumin
5g ground Sichuan pepper
10g oyster sauce


1.Wash the lamb bone and then combine it with the onion, coriander, 5g of cumin, thirteen spice mix, scallions, ginger, garlic and oyster sauce. Cover and marinate for 1 hour. 

2.Remove the lamb bone from the marinade, scraping off any excess, and then transfer to a hot oven.

3.Roast until the lamb bone turns golden brown, then sprinkle with the Sichuan pepper, the remaining cumin and salt.



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