Wide Noodles with Lamb Shank in Aromatic Broth

While I could never have a recipe in any book I wrote that I didn’t love inordinately, this is just one of those special ones that fill me with a sense of glad-hearted awe. It’s not too much to claim for it: it’s almost ridiculously easy to make – I relish the quiet ceremony of its slow-cooking preparation – and is both comforting and enlivening to eat. I don’t know how it came to me, but I think that a visit to Master Wei in London, with its glorious bowls of punchily spiced aromatic broth