CHINESE LAMB SHANK RECIPES

Steps:

• 1. Heat the oven to 150°C/130°C Fan. Pour the litre of water into a small casserole with a tightly fitting lid (I use one of 20cm diameter) 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.

  2. 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. In fact, I don’t bother to peel anything. Once everything’s in the pan, the lamb shank should be just covered. If it isn’t, add some more water.

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

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

  5. 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.

  6. 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.

  7. Add the pappardelle to the boiling salted water and when it’s 3 minutes 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.

  8. 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 teaspoon 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.

Steps:

• To make the pastry, put the flour, salt and butter in the bowl of a food processor, then pulse until the mixture resembles fine crumbs. Add the beaten egg, vinegar and iced water, then pulse until the mixture starts to come together into a ball. (Alternatively, put the flour and salt in a large mixing bowl and rub in the butter until the mixture resembles fine crumbs before working in the egg, vinegar and iced water). Turn out onto a lightly floured work surface and knead just until smooth. Wrap and chill in the fridge for 30 minutes to rest.
• Meanwhile, heat the oil in a large frying pan. Add the sliced onion and cook over a medium heat for 5 minutes until starting to soften. Add the garlic and minced beef and cook, stirring, for 5 minutes or until the beef is browned all over. Stir in the flour, ensuring the mixture is evenly coated, then cook for 2-3 minutes more.
• Add the beef stock, Worcestershire sauce and dark soy sauce to the pan, then simmer for 10 minutes or until slightly thickened. Taste and season with salt and pepper, then remove from the heat and set aside to cool while you finish preparing the pastry.
• Heat the oven to 200°C/180°C fan/gas 6. Put a baking sheet in the oven to heat. Roll out two thirds of the pastry on a lightly floured surface to form a rough 24cm circle, about 3mm thick, then use it to line the base and sides of the prepared dish/tin. Pour the cooled filling into the dish/tin. Roll out the remaining pastry to form the lid. Brush round the edge of the pastry in the dish/tin with the beaten egg, then lay the pastry lid over the filling, pressing to seal. Trim off any excess pastry and cut a hole in the centre of the pie lid to release steam. Use a fork to create a decorative pattern around the edge of the pie, then brush with more beaten egg (see Make Ahead).
• Put the pie on the heated baking sheet in the oven and cook for 35-40 minutes until the pastry is golden and the filling is bubbling. Remove from the oven and serve.