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…
