Cooking Vessel For Lamb Shanks In Aromatic Broth

Our answer

Nigella's Wide Noodles With Lamb Shank In Aromatic Broth (from COOK, EAT, REPEAT) slowly cooks lamb shanks until the meat is very tender and almost falling off the bone. The shanks are cooked with spices, ginger and garlic and the cooking liquid becomes the broth that the noodles and lamb are served with.

If you don't have a small casserole (Dutch oven) then you can use a larger one but you may have to add more water so the lamb shanks are covered. After cooking if it looks like there is a lot of liquid then you can reduce it a bit, after removing the lamb shanks, by boiling it on the stove top for a few minutes. But we suggest you taste the broth first as you may find that the flavour is fine. If you don't have a casserole then we suggest using a small, deep roasting pan or a similar ovenproof dish. Bring the spices and water to the boil in a large saucepan and pour over the lamb, then cover the pan with a double layer of foil and seal as tightly as possible before transferring to the oven. It is likely that the liquid will evaporate more quickly with this method, so check after 1½ hours and add extra water from a freshly boiled kettle if necessary.