Nigella Wide Noodles with Lamb Shank in Aromatic Broth

This easy Wide Noodles with Lamb Shank by Nigella Lawson is a rich and flavorful dish, perfect for a comforting meal. The lamb is cooked slowly in a fragrant broth of spices and gochujang, making it tender and aromatic.

It’s a flexible recipe where you can use other wide noodles or swap cabbage with spinach!

Ingredients Needed:

• 1 litre cold water
• 1 tablespoon gochujang paste
• 2 teaspoons sea salt flakes (or 1 teaspoon fine salt)
• 1 teaspoon allspice berries
• 1 teaspoon cumin seeds
• 1-star anise
• 1 lamb shank
• 25g fresh ginger, sliced
• 1 carrot, cut into four
• 2 garlic cloves, bruised
• 70g banana shallots (2 small) or ½ an onion
• 200g Savoy cabbage, shredded
• 175g pappardelle or other wide noodles

To Serve:

• Chilli Crisp oil

How To Make This Aromatic Lamb Shank Noodle Broth:

1. Prepare the aromatic broth: Pour 1 litre of water into a casserole pot and dissolve the gochujang paste. Add salt, allspice, cumin seeds, star anise, and lamb shank. Bring to medium heat.
2. Add vegetables: Add sliced ginger, carrot, bruised garlic, and halved shallots (no need to peel them). Ensure the lamb is just covered by a liquid, adding more water if needed.
3. Slow-cook the lamb: Once it comes to a boil, cover the pot and cook in the oven at 150°C/130°C Fan for 2–2½ hours until the lamb is tender and falls off the bone.
4. Cool and refrigerate: Transfer the lamb to a bowl, strain the broth over it, and cool. Refrigerate overnight to solidify the fat.
5. Prepare for serving: The next day, remove the solid fat, shred the lamb into a small saucepan, and pour the broth over it. Warm gently over low heat.
6. Cook pasta and cabbage: Boil salted water in a large pan. Add pappardelle and cook for 3 minutes less than the packet instructions, then add the shredded cabbage. Cook until both are tender, then drain.
7. Assemble the dish: Divide the pasta and cabbage between two bowls. Top with shredded lamb and ladle the hot broth over. Add a spoonful of Chilli Crisp oil to each bowl, with extra on the side.

Recipe Tips

• Overnight resting: Cooling and refrigerating the broth overnight enhances the flavor and makes it easier to remove the fat.
• Cabbage timing: Add the cabbage during the last few minutes of pasta cooking to keep it tender but crisp.
• Chilli Crisp oil: This adds a spicy crunch to the dish. Adjust the amount to your taste.

How To Store & Reheat Leftovers

Storing in the fridge: Store leftovers in an airtight container in the fridge for up to 2 days.

Reheating: Reheat the lamb and broth on the stovetop over low heat until piping hot.

Nutrition Facts

• Calories: 650
• Protein: 40g
• Carbohydrates: 60g
• Fat: 25g
• Sodium: 1200mg

Try More Nigella Lawson Recipes:

• Crab Mac ‘N’ Cheese
• Pasta With Clams And Bottarga
• Old-fashioned Sandwich Loaf