Preheat oven to 180’C or 160’C fan-forced. Brush Lamb shanks with half the oil and season to taste. Place a large casserole dish or saucepan over high heat. Add lamb shanks and cook, turning, for 4-5 minutes or until browned all over. Remove from casserole dish and stand on a plate until required.
Reduce heat to medium-high. Add remaining oil, onion, garlic, spices & mushrooms; cook, stirring, for 3-4 minutes or until onion has softened and spices are fragrant.
Stir in juice, beans, sauce, zest, stock and pumpkin; bring to a simmer. Cover with a lid and place in oven to cook for 2–2½ hours or until lamb shanks a very tender and pull easily away from the bone.
Remove from oven and stir through snow peas. Cover with lid and stand for 5 minutes or until snow peas have warmed through. Season to taste.
Serve drizzled with sauce with steamed brown rice, broccolini and sliced chilli.
Chinese Sichuan seasoning is available from supermarkets. Substitute with Sichuan pepper or chilli flakes, if desired.
Shiitake Mushrooms are a Japanese mushroom available from supermarkets and green grocers. Substitute with your favourite mushrooms.