Scottish Braised Lamb Ramen
Scotland has a wet, grey, wind-driven relationship with its landscape that produced some of the world's great hearty food out of necessity, and braised lamb is the clearest expression of that logic. You start with a tough cut, you give it time and low heat and something strong to braise in, and you end up with something tender and complex and deeply flavored that rewards the patience the weather demands anyway. Scotch whisky in the braising liquid sounds like a gimmick until you taste what it does to the broth, which is add something smoky and deep and slightly peaty that no other liquid produces. The ramen noodles go in a bowl underneath and absorb what the hours created, which is the only outcome the highlands were ever going to permit.
Scotch in the braise pan—lamb gives up after two hours—the moors taste like this
Let Me Tell You...
The argument for braised lamb is the same as the argument for patience in any form: you put in the time and you get something that rushing cannot produce.
A two-hour braise converts tough collagen to gelatin, and gelatin is what gives the braising liquid its body and what makes the meat melt rather than chew.
This is not a recipe for weeknights unless you start it at noon, but it's the recipe for a Sunday where you want the apartment to smell like something worth coming home to for the entire afternoon.
You want deep browning on every surface, because the fond from that browning is the foundation of the broth.
Scotch whisky goes in after the vegetables have softened and the tomato paste has cooked down, and it hits the hot pan and comes up in a burst of steam that smells startling and wonderful.
One to two tablespoons is enough.
The alcohol cooks off but the flavor stays, something smoky and slightly sweet and vaguely peaty that you couldn't get from wine or beer.
Use an affordable blended Scotch rather than a single malt you'd rather drink, but it should still be something you'd put in a glass willingly.
The peat and smoke carry better into the broth than lighter single malts.
The root vegetables, turnip and carrot and parsnip, are the classic components of Scotch broth, the traditional soup that this bowl borrows from heavily.
They break down during the braise and sweeten the liquid in a way that balances the whisky's sharpness.
You can strain them out at the end for a cleaner broth or leave them in for something more substantial.
Both choices are correct.
The foam that rises is rendered fat and proteins.
Remove it for a clearer, more elegant broth.
By the time the lamb is done it pulls apart with almost no effort, and pulling it apart into the broth rather than serving it as a whole piece lets the braising liquid seep back into the meat.
The bowl tastes like the highlands, which is the best compliment I know how to give it.
Ingredients
- 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
- 2 lbs bone-in lamb shoulder, cut into 2-inch chunks
- 2 tablespoons blended Scotch whisky
- 3 cups low-sodium beef or lamb broth
- 1 cup water
- 2 medium carrots, peeled and cut into large chunks
- 1 medium parsnip, peeled and cut into large chunks
- 1 small turnip or rutabaga, peeled and cubed
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 tablespoon neutral oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Kosher salt and black pepper, to taste
- 2 tablespoons Dijon mustard (for finishing)
- 3 tablespoons heavy cream (for finishing)
Preparation
- Preheat oven to 325F. Pat lamb dry and season generously with salt and pepper. Heat oil in a large Dutch oven over high heat. Sear lamb pieces in batches, browning on all sides, about 3-4 minutes per batch. Transfer to a plate.
- Reduce heat to medium. Add onion, carrots, parsnip, and turnip to the pot. Cook for 5 minutes, stirring occasionally. Add garlic and cook 1 more minute. Stir in tomato paste and cook 2 minutes.
- Pour in Scotch whisky and scrape up any browned bits. Let it bubble and reduce for 1 minute. Add broth, water, rosemary, thyme, and bay leaf. Return lamb to the pot. Bring to a simmer.
- Cover tightly and transfer to the oven. Braise for 2 to 2.5 hours, turning the lamb halfway through, until the meat is completely tender and falling from the bone. Skim fat from the surface.
- Remove lamb and let cool slightly. Pull meat from bones in large pieces and return to the broth. Discard bones and herb stems. Whisk together Dijon and cream, stir into the broth. Taste and adjust salt.
- Bring a separate pot of salted water to a boil. Cook ramen noodles for 2-3 minutes until just tender. Drain and divide between serving bowls.
- Ladle broth, vegetables, and pulled lamb over noodles. Add optional toppings and serve immediately.