Wide Noodles with Lamb Shank in Aromatic Broth
This recipe is a particularly special one for me: it gladdens my heart and infuses me with shoulder-lowering serenity. While it’s certainly easy to make — something you would never guess by the complexity of its taste — the lamb shank and broth do need to be made a day ahead (or up to 3 days) which means you do have to plan for it. And that planning may have to involve some shopping; for gochujang, that fermented Korean chilli paste that provides rich, rounded depth as well as heat, is the magic ingredient here. It is easy enough to find online, should you not be able to find it near you, and I promise you it will become an indispensable ingredient in your kitchen before long. (Let me quickly point you in the direction of my Korean Calamari and Korean Keema). Until I make my own biang biang noodles, I use durum wheat pappardelle for this. Try to avoid egg pappardelle, which are not quite robust enough I feel. But if that’s all you can find, then I’d advise you (sorry) to cook them and the cabbage separately as they overcook very easily. This is bowlfood at its best: hearty, warming and yet shot through with a piercing clarity which is extraordinarily restorative. And while I’m not saying you absolutely must get a jar of Chilli Crisp oil to eat with it, I wouldn’t want to proceed without.
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