Noodle bowls are a powerful combination of comfort food and global flavor. Lean protein like Aussie lamb shank adds to the fresh, healthy appeal.
4 each Australian lamb shanks
Kosher salt as needed
Black pepper as needed
2 tbsp vegetable oil
½ cup red miso paste
¼ cup bonito flakes
½ cup shoyu base
6 each poached egg
Shredded carrot as desired
Sliced, sauteed mushrooms as desired
Julienne red pepper as desired
Chopped chives as desired
De-stemmed cilantro leaves as desired
For the shanks: Preheat a large dutch oven over HIGH heat. Season lamb shanks with salt and pepper. Place in a dutch oven with vegetable oil and sear on all sides until golden.
For the braise: Add miso, bonito, shoyu and enough water to barely cover the shanks. Cover and braise for 4 hours, or until the meat easily falls off the bone.
To serve: Remove shanks from the broth and replace with the soba noodles. Cook noodles as instructed. Meanwhile, remove the shank meat from the bone and glaze with shoyu honey. Garnish with shredded carrot, poached egg, mushrooms, shank meat, sliced red pepper, chives and cilantro.