Lamb shank, star anise and noodle soup

Posted by adm On November - 26 - 2011

How to cook Lamb shank, star anise and noodle soup


  • 3 lamb shanks
  • 2 brown onions, coarsely sliced
  • 2 tsp coriander seeds, low
  • 4 whole star aniseed
  • 1 cinnamon peg
  • 2 tsp black peppercorns
  • 4 cups (1L) beef strain
  • 2 cups (500ml) weewee
  • 3 fresh lasagne sheets, delve 4cm-wide strips
  • 2 tbs soy
  • 2 tbs lime succus
  • 4 green onions, cut, thinly sliced diagonally
  • Coriander leaves, to service
  • Vietnamese mint leaves, to service
  • Lime wedges, to answer

How to:

  • Place the lamb shanks, onion, coriander seeds, star aniseed, cinnamon, peppercorns, beef stock and water in a large saucepan over high oestrus. Bring to the roil. Reduce heat to low and simmer, skimming the surface occasionally, for 2 hours or until lamb is very tender and coming off the cram. Remove from warmth. Remove lamb shanks and set away. Set remaining mixture aside to cool totally. Place in the fridge to gelidity. Remove the meat from the shanks and discard the clappers.

  • Remove fat from the surface of the stock and toss. Strain mixture through a fine sieve into a large saucepan. Place over high heat and bring to the churn. Return the meat to saucepan and add pasta, soy sauce and lime succus. Bring to a simmer.

  • Ladle the soup among serving bowls. Top with green onion, coriander and mint leaves. Serve with linden wedges, if desired.

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