Noodles With Braised Lamb

Noodles are a symbol of longevity in Chinese culture, so it is considered very unlucky to cut up a strand. This recipe combines two northern Chinese favorites, noodles and braised lamb. 2 tablespoons oil 2 pounds lamb meat, preferably bone-in such as shank ⅜ cup ginger, peeled and

minced 2 large onions, peeled and

minced 5 tablespoons soy sauce 1 tablespoon cumin 1 tablespoon star anise 1 tablespoon gogi berries 1 tablespoon dried licorice 2 cups xiao xing wine 3 large cubes rock sugar 4 cups chicken stock 8 ounces dry medium Chinese

wheat noodles. ½ cup scallions, julienned Preheat oven to 375 In a large cast iron pot; heat the oil and sear lamb on all sides until brown and set aside. Sweat the onions and ginger. Add the soy sauce, cumin, star anise, gogi berries, and dried licorice and stir to combine. Deglaze the pan with xiao xing wine. Add rock sugar, chicken stock and lamb back into the pot. Transfer to the oven and cook for 2-3 hours or until fork tender. Remove from the oven, pull meat off the bone and set aside. Put the pot back on the stove and reduce liquid by half and return meat to the pot.

To serve: Cook the noodles according to the package instructions. Separate into 4 portions and put on plates. Top with meat and sauce and finish with scallions.

Serves: 4

Per serving: 749 calories (percent of calories from fat, 41), 57 grams protein, 61 grams carbohydrates, 7 grams fiber, 35 grams fat (12 grams saturated), 122 milligrams cholesterol, 1,462 milligrams sodium.