Back to 6 servings For the meat 2.5 pounds bone-in lamb, shoulder or leg, cut into large pieces 1 tablespoon distilled white vinegar, for cleaning the lamb 3 medium yellow onions, two sliced into rings, one left whole or halved 2 bay leaves 1 teaspoon black peppercorns, or 1/2 teaspoon ground pepper 1 tablespoon salt, divided, plus more to taste 1 medium carrot, optional, for the broth For the noodles 3 cups all-purpose flour, plus extra for dusting 1 large egg 0.5 cup water, approximately, for the dough lasagna sheets, optional shortcut for homemade noodles For serving 1 tablespoon fresh dill, chopped 1 small bunch fresh parsley, chopped fresh chives or scallions, optional, for garnish
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1 Step 1: Rub the lamb with vinegar, rinse well in cold water, then place it in a large pot and cover generously with fresh water.2 Step 2: Bring to a boil over high heat, skimming off the foam as it rises, then reduce the heat.3 Step 3: Add the halved onion, the carrot if using, the peppercorns, bay leaves and a pinch of salt. Cover and simmer gently on low for 1.5 to 2 hours, until the meat is fully tender and falls off the bone.4 Step 4: While the meat simmers, whisk the egg with the salt and water. Gradually stir in the flour until a firm, smooth dough forms, adding a little more flour or water as needed.5 Step 5: Knead the dough for 8 to 10 minutes until smooth and elastic, wrap it, and rest it at room temperature for 20 to 30 minutes.6 Step 6: Roll the dough as thin as you can on a floured surface, then cut it into large squares or diamonds, dusting them with flour so they do not stick together.7 Step 7: Remove the meat from the broth, keep it warm, and strain the broth into a clean pot, reserving about 2 cups for the onion sauce.8 Step 8: Bring the remaining broth to a gentle boil and add the sliced onion rings. Cook about 15 minutes until soft, then lift them out and season the broth lightly with salt.9 Step 9: Simmer the reserved 2 cups of broth with a little diced onion, a bay leaf and salt for 5 to 8 minutes until tender, to make the onion sauce.10 Step 10: Cook the noodles in batches in the simmering broth for 5 to 7 minutes until just tender, then lift them out with a slotted spoon and drain.11 Step 11: Shred or cut the lamb off the bone into bite-sized pieces, discarding fat and gristle.12 Step 12: Spread the noodles over a large platter, top with the meat and the cooked onion rings, then spoon the onion sauce over everything.13 Step 13: Garnish the platter with dill, parsley and chives, and serve the hot broth in bowls on the side, each sprinkled with dill.getsaucepan.com/r/386f78d0-3c2b-597b-a10f-5fb5dfe844d1
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