LAMB BROTH RECIPES

Combine the barley, lamb, water and salt in a large pot. Bring slowly to the boil, skimming off the froth that rises to the surface. Cover and simmer gently for one hour.

Add the onion, leeks, swedes and carrots and simmer for a further hour. Add the shredded cabbage and cook for 10 minutes or until tender.

Remove the lamb and finely shred the meat, discarding bones.

Return the meat to the broth, heat through and season to taste.

To serve 

Serve hot, scattered with parsley.

This recipe is featured in the book, Autumn which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store

1. Preheat the oven to 170ºC/325ºF/gas 3.
2. If making with lamb shoulder, rub all over with sea salt and white pepper, place in a roasting tray, cover with tin foil and roast for 3 hours, or until falling off the bone. Pull all the meat off the bone, saving the bone for later.
3. Wash, trim and roughly chop the leek, peel and finely slice the onions, then trim and roughly chop the carrots and celery.
4. Place the leek, celery, onions and carrots into a large pan on a low heat with 1 tablespoon of oil, and cook gently for 20 minutes, or until soft and sweet, stirring regularly.
5. Pour in the stock, and add the reserved lamb bone (if you have it). Bring to the boil, then simmer gently for 20 minutes, while you peel and roughly chop the swede and potato.
6. Add pearl barley to the pan, followed by the swede and potato, then simmer gently for a further 50 minutes, or until tender.
7. Remove the pan from the heat and whisk the broth quite hard to break down some of the potato and bind the soup together, then stir in the roast lamb or cooked lamb, to heat through. Taste and season to perfection with salt and pepper.
8. Pick the parsley leaves, then sprinkle over the broth with the reserved celery leaves (if using). Serve with hunks of crusty bread for dunking, and if you want to be really authentic, why not add a little dram of whisky to each bowl?

Combine the barley, lamb, water and salt in a large pot. Bring slowly to the boil, skimming off the froth that rises to the surface. Cover and simmer gently for one hour.

Add the onion, leeks, swedes and carrots and simmer for a further hour. Add the shredded cabbage and cook for 10 minutes or until tender.

Remove the lamb and finely shred the meat, discarding bones.

Return the meat to the broth, heat through and season to taste.

To serve 

Serve hot, scattered with parsley.

This recipe is featured in the book, Autumn which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store

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.