Published 2020
Make Ahead – Prepare lamb shank to end of step 4 up to 3 days ahead. Store lamb and broth together, covered, in fridge. Reheat as directed in recipe.
Store – Refrigerate leftovers and use within 24 hours. Heat in saucepan over medium heat, stirring, adding extra liquid if needed, until piping hot. Noodles will soften on reheating.
Freeze – Freeze lamb (fat removed and meat shredded) covered with broth in airtight container for up to 3 months. Defrost overnight in fridge.
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