Wide noodles with lamb shank in aromatic broth from Cook, Eat, Repeat: Ingredients, Recipes and Stories (page 57) by Nigella Lawson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires preparation 1 day ahead. See recipe for variations, including a vegan variation.

  • cadfael on February 22, 2024

    This was delicious. I made with home made pasta.

  • bernalgirl on December 09, 2023

    This recipe results in a much richer broth than I’d expect without first browning the meat. The flavors are solid although it benefitted from extra shallots and gochujang. We’d just had cabbage so opted for seared broccolini on the side. Something I’d definitely make again.

  • Clog on September 11, 2022

    Stunning broth. I would happily eat/serve this on its own.

  • rpepper on January 23, 2022

    This has become a new favorite.

  • stepharama1 on January 14, 2022

    Broth is awesome. It's incredibly aromatic and flavorful with the star anise, gochujang and cinnamon. I used the broth to make the Cheat's Laghman from Caroline Eden's "Red Sands" and the dish turned out fantastic.

  • Boffcat on May 29, 2021

    I found this quite underwhelming, with the broth needing a fair bit of help from chilli sauce.

  • marydulwich on January 19, 2021

    Lamb turned out beautifully but I found the broth a bit underwhelming.

  • Foodycat on November 11, 2020

    Really simple and delicious. My lamb shank was huge so I used less cabbage and pappardelle. And I used a really disappointing, insipid British supermarket version of gochujang so I added a teaspoonful of doubanjiang to give it a bit more oomph. Will make again.

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