Our Cookbook

Korean

Wide Noodles with Lamb Shank in Aromatic Broth

We remember this each year and love coming back to it. Cooked over two days. From Nigella Lawson's Cook Eat Repeat.

  • YieldServes 2
  • Prep20m
  • Cook3h
  • Effortproject
Wide Noodles with Lamb Shank in Aromatic Broth

  • 1 litre cold water
  • 1 tbsp gochujang paste
  • 2 tsp sea salt flakes (or 1 teaspoon fine sea salt)
  • 1 tsp allspice berries
  • 1 tsp cumin seeds
  • 1 star anise
  • 1 lamb shank
  • 25g fresh ginger
  • 1 carrot (approx. 125g)
  • 2 fat cloves of garlic
  • 70g banana shallots (2 smallish or 1 large) or ½ an onion
  • 200g savoy cabbage
  • 175g pappardelle (not egg pappardelle) or other wide noodles

To serve

  • chilli crisp oil

Method

  1. Heat the oven to 130°C fan.
  2. Pour the litre of water into a small casserole with a tight-fitting lid (about 20cm). Stir in the gochujang until dissolved, then add the salt, allspice, cumin seeds and star anise.
  3. Add the lamb shank and set over medium heat.
  4. Cut the ginger into coins. Add to the pot with the carrot (cut into four), the bruised garlic cloves and the halved shallots. The shank should be just covered; top up with water if not.
  5. Bring to the boil, then cover and cook in the oven for 2–2½ hours, until the meat is very tender.
  6. Transfer the shank to a bowl and strain the liquid over it. Leave to cool, then refrigerate overnight.
  7. The next day, remove the solidified fat. Shred the meat, not too finely, into a small saucepan and pour over the liquid.
  8. Bring a large pan of water to the boil for the pasta and cabbage. Shred the cabbage.
  9. Warm the lamb and broth gently over low heat while the pasta cooks.
  10. Salt the boiling water and add the pappardelle. Three minutes before it is done, add the cabbage and stir well.
  11. Drain the pasta and cabbage and divide between two bowls.
  12. Lift the lamb into the bowls and ladle over the broth. Add a teaspoon of chilli crisp oil to each, and serve with more at the table.