AT A GLANCE
The pancakes here are similar to roti-style flatbread. Torn into pieces and added to the bowl, they come to resemble little dumplings as they soak up the broth. You could also serve them on the side for guests to tear themselves.
|01||Dry-roast cumin seeds and cassia in a large stockpot over medium heat until fragrant (20-30 seconds). Add lamb bones, onion, garlic and soy sauce, and cover completely with water (about 3 litres). Bring to the boil, skim scum from the surface, reduce heat to low and simmer uncovered for 1 hour. Add lamb shanks, cover with a lid and simmer until meat is falling from the bone (3-3½ hours). Remove lamb shanks and cool briefly, then pull meat from the bones and shred into bite-sized pieces. Strain stock through a large sieve into a clean saucepan (discard solids), then return shank meat to stock, season to taste and keep warm.|
|02||For spring onion pancakes, preheat oven to 250C. Process spring onion with oil in a food processor until finely chopped and well combined with oil. Mix flour and 500ml cold water in an electric mixer fitted with a dough hook until a smooth dough forms. Meanwhile, place a 23cm ovenproof frying pan in the oven. Divide dough into 6 pieces then, working with a piece at a time, roll on a lightly floured surface to a 23cm-diameter round. Spread 2 tsp spring onion oil over dough, then roll dough to form a rope shape. Coil dough into a spiral, roll out again to a 20cm round and scatter with black sesame seeds. Cook on heated pan in the oven while you roll the next, turning once, until golden and cooked through (about 5 minutes). Transfer to a board and, when cool enough to handle, tear or cut into bite-size pieces, and divide among serving bowls, or leave whole to serve alongside soup.|
|03||Bring soup to a simmer and ladle into the bowls. Scatter with spring onion and serve hot with chilli oil.|
Note Lamb bones may need to ordered from the butcher; ask the butcher to chop them up, too.