Imagine a stew that flirts with soup, flirts with pasta, then settles into this cozy in-between. That’s what this dish is. It’s slow-cooked lamb shanks simmered in a richly spiced broth. think ginger, star anise, cinnamon. with wide, flat noodles absorbing all that flavor like eager little sponges. It hails from Nigella’s exploration of comfort food with an international twist. There’s a certain Eastern influence here-almost a whisper of a Chinese or Middle Eastern kitchen-but it’s filtered through her signature lush, British-living-room lens.
This is not a weeknight quick fix. This is a weekend kitchen therapy session. A simmering pot that fills your home with scent and warmth and then a bowlful that feels like you’ve just been hugged by someone who really gets you.
Nigella Wide Noodles With Lamb Shank In Aromatic Broth Recipe
Ingredients Needed
Here’s what you’ll need. and let me just say, sourcing these ingredients is part of the charm. It’s like assembling your players before a play: each one is essential to the story.
For The Broth And Lamb
- 2 lamb shanks (they don’t have to be huge. just tender and full of marrow)
- 1 large onion, peeled and quartered
- 2 sticks cinnamon
- 4 star anise
- 1 thumb-sized piece of fresh ginger, sliced (don’t even bother peeling, honestly)
- 1 tablespoon soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry if that’s what you’ve got)
- 1 tablespoon black vinegar (or balsamic in a pinch but that tang is key)
- Water, enough to just cover everything in your pot
For The Noodles
- Wide rice noodles or wheat-based wide flat noodles (I used fresh rice noodles once. it was divine)
- Fresh coriander (cilantro), to finish
- Optional: sliced red chilies, spring onions or a drizzle of chili oil for serving
Equipment Needed
Nothing fancy but the right tools make it smoother:
- A large, heavy-based pot with a lid (your Dutch oven is calling)
- A ladle (because the broth is liquid gold)
- A sieve or slotted spoon (for fishing out those aromatics)
- A chopping board and knife
- Tongs (for extracting the shanks without making a mess)
- Bowls big enough to cradle noodles and hold your face near the steam
Instructions To Make Nigella Lawson’s Wide Noodles With Lamb Shank In Aromatic Broth
1. Brown the lamb (optional but worth it):
This is one of those steps Nigella sometimes skips for simplicity but I like to brown the shanks in the pot first. That caramelized crust gives the broth more depth. Just a couple of minutes per side.
2. Add everything to the pot:
Toss in the onion quarters, ginger, cinnamon, star anise. Add soy sauce, Shaoxing wine, black vinegar and pour over enough water to submerge the shanks. Bring it to a gentle boil.
3. Simmer low and slow:
This is the magic part. Lower the heat, lid on and let it gently bubble for about 2½ to 3 hours. Every now and then I peek inside, partly to inhale the scent, partly just to marvel at what’s becoming of those tough shanks.
4. Prepare your noodles:
When you’re about half an hour from done, get your noodles ready. If they’re dried, cook according to the packet. If they’re fresh, just soften them up with a soak or brief boil.
5. Skim the broth:
Take the shanks out carefully. Skim the fat if you want (I do but not all of it-it’s flavor). Strain out the solids from the broth. What you’re left with is this deep, perfumed, brown elixir.
6. Assemble the dish:
Put noodles in bowls, ladle broth over generously, place a whole lamb shank on top or shred it if you’re sharing. Scatter coriander, chilies, maybe spring onions. I always drizzle a bit of chili oil. my house loves heat.
What I Learnt
This dish taught me about patience. There’s no rushing it. something deeply therapeutic about that. It reminded me that flavor takes time, just like anything worthwhile in life. I also learnt that wide noodles are the unsung heroes of comfort food. They soak up broth like they were born for it.
Also? I rediscovered the joy of slow, scent-filled weekends. That moment when you step outside briefly, come back in and your whole home smells like star anise and cinnamon. that’s worth more than a dozen takeaways.
FAQs
Can I Make The Lamb Shank Ahead Of Time?
Absolutely! The lamb shank actually gets even more flavorful the longer it sits in the broth. You can cook it the day before, let it cool, and refrigerate it. Just reheat it gently when you’re ready to serve.
What If I Can’t Find Wide Noodles? Can I Use Something Else?
No worries! If wide noodles are hard to find, any other broad, flat noodle like pappardelle or even egg noodles will work just fine. The key is finding something hearty enough to hold up to that rich, aromatic broth.
How Can I Make The Broth More Intense In Flavor?
To really boost the depth of flavor, try adding a splash of soy sauce or a bit of fish sauce to the broth-both bring an umami richness that complements the lamb beautifully. You can also add extra fresh herbs, like mint or coriander, towards the end for a burst of freshness.
