Thanks Nigella for this amazing recipe! I saw it come by on BBC Saturday Kitchen last weekend and added it on my list to make for the following week. Silky soft fall off the bone lamb, spicy aromatic broth, al dente noodles and crunch cabbage. What a dish!
This is such a simple recipe, it does take some time and planning (slowcooking for 2.5 hours and resting over night) but it’s hardly any work at all. Just add all the ingredients together and wait.
The lamb shanks are slowly cooked in the oven in a broth made of gochujang, star anise, ginger, garlic, shallots, all spice and carrots. Then you leave it to cool and rest overnight (up to 3 nights). When ready to assemble slowly heat everything up in a pan and carefully tear the meat off the bones, this will go super easily. I felt the broth missed a little bit of depth, so I added a beef stock cube, a pinch of sugar, a squeeze of lemon juice and some extra salt. Uuuummmmaammi in a bowl!
Pappardelle with Slow Cooked Lamb Shanks & Spicy Lamb Broth
- 1 litre cold water (more if needed)
- 1 lamb shank, ± 500 g
- 1 tbsp gochujang paste
- 2 tsp sea salt flakes (or 1 tsp fine sea salt), more to taste
- 1 tsp allspice berries, or 1/2 tsp all spice powder
- 1 tsp cumin seeds
- 1 star anise
- 4 cm fresh ginger, chopped into coins
- 1 carrot, roughly chopped into big pieces
- 2 - 3 fat cloves of garlic, peeled and crushed
- 2 banana shallots or ½ an onion, quartered (no need to peel)
- 1/2 savoy cabbage, roughly shredded
- 200 grams pappardelle or other wide noodles
- To season the broth to your liking
- 1 beef stock cube
- pinch of sugar
- Squeeze of lemon or small drop (1/2 tsp or so) of vinegar
- To Serve
- Chilli Crisp oil, store bought or homemade
Making the broth (2.5 hours + let rest overnight)
Heat the oven to 150°C Fan.
Pour the litre of water into a small saucepan with a tightly fitting lid (I used a 26 cm creuset Dutch oven) and stir in the gochujang paste until dissolved.
Then add the following ingredients: salt, allspice, cumin seeds, star anise, ginger, carrot, garlic cloves and shallots.
Once everything's in the pan, the lamb shank should be just covered, if it isn't, add some more water.
Turn up the heat to medium, once it's boiling, put on the lid and cook in the oven for 2½ hours.
After this time the meat should be very tender and fall off the bone.
Using tongs, transfer the lamb to a large (sealable) bowl and strain the liquid over it. Leave to cool, then refrigerate overnight.
Assembly of the dish (30 minutes)
The next day, remove the solidified fat floating on the top.
Transfer it all to a large pan again and slowly heat.
When starting to warm the meat should fall off the bone easier. Shred the meat - not too finely - and very slowly heat the lamb and broth while you make the pappardelle and cabbage. The broth needs to be piping hot when the noodles are done, it will take about 20 minutes to heat up.
Taste the broth and season to your liking, if needed add a (beef) stock cube, some extra salt, a squeeze of lemon and a pinch of sugar.
In another pan, large enough to take the pasta and cabbage, bring salted water to the boil.
Dried pappardelle takes about 6 minutes to cook (read the instructions on the packaging to be sure). Add the pappardelle to the boiling salted water and when it's 3 minutes away from its full cooking time add the cabbage and stir well.
When both cabbage and pasta are cooked, drain, then divide between the noodle bowls.
Using a slotted spoon, lift out the lamb pieces and dived between the bowls, then ladle the broth on top.
Drizzle some crispy chili oil over the top and enjoy!