Serves 2
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While the best taste can only be achieved with some pre-planning and patience, this recipe for wide noodles with lamb shank is one to be reckoned with for its simple yet fulfilling process. Not only is the end result inviting and nourishing with a bunch of spices, we also love that it puts our favourite gochujang paste to good use!

This recipe is featured in Nigella Lawson’s new BBC show which focuses on her favourite recipes for home-cooking. Nigella’s Eat, Cook, Repeat, premieres in Singapore on Monday, 16th August at 7.00pm, on StarHub channel 432 and BBC Player.


  • 1 litre cold water
  • 1 x 15 ml tbsp gochujang paste
  • 2 tsps sea salt flakes OR
  • 1 tsp fine sea salt (plus more pasta or cabbage)
  • 1 tsp allspice berries
  • 1 tsp cumin seeds
  • 1 star anise
  • 1 lamb shank
  • 25 g fresh ginger
  • 1 carrot (approx. 125 g)
  • 2 fat cloves of garlic
  • 70 g banana shallots (2 smallish or 1 large) or ½ an onion
  • 200 g savoy cabbage
  • 175 g pappardelle or other wide noodles
  • Chilli crisp oil, to serve

Heat the oven to 150 C (130 C fan-forced). Pour the litre of water into a small casserole with a tightly fitting lid and stir in the gochujang paste until dissolved, then add the salt, allspice, cumin seeds and star anise. Now add the lamb shank to the pot, and put over medium heat.


Cut the ginger into coins and add to the pot as well, along with the carrot, peeled (if you want) and cut into four, the garlic cloves, bruised with the flat of a wide-bladed knife, and the shallots, cut in half, though there is no need to peel them. Once everything’s in the pan, the lamb shank should be just covered. If it isn’t, add some more water.


Once it’s come to the boil, clamp on the lid and cook in the oven for 2-2½ hrs, by which time the meat should be very tender indeed, and ready to fall off the bone.


Using tongs, transfer the lamb shank to a large-ish bowl, then strain the liquid. Leave to cool, then refrigerate overnight.


The next day, remove the solidified fat, and shred the meat–not too finely, you don’t want stringiness–into a small saucepan, pouring over the liquid, and in another pan, large enough to take the pasta and cabbage, bring water to the boil.


Shred the cabbage. When the water’s come to the boil, add salt, and turn the heat on very low under the pan of lamb and its broth, so that it warms gently, though you do want it to be piping hot by the time the pasta and cabbage are cooked.


Add the pappardelle to the boiling salted water and when it’s 3 mins away from its full cooking time (check the packet for instructions) add the cabbage and stir well. When both cabbage and pasta are cooked, drain, then divide between two noodle bowls.


Using a slotted spoon, lift out the hot lamb and share between the two bowls, then ladle the broth on top. If you have any of the crispy chilli oil add 1 tsp or so to each bowl, and take both bowls to the table, making sure you come back for the chilli crisp oil, so you can add more as you eat.

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