Lamb Paomo Recipe

Blanch bones

Place the lamb bones and bone-in lamb shoulder in a large stockpot and cover with cold water. Bring to a rolling boil over high heat and boil for 8 minutes to remove scum. Drain and rinse the bones and pot to remove impurities.

Aromatics prep

Smash the garlic cloves lightly with the flat of a knife. Slice the ginger into 5 mm pieces. Tie the bay leaves, star anise, and Sichuan peppercorns in a piece of cheesecloth or place them loose in the pot if you will strain later.

Make the broth

Return the cleaned bones and lamb shoulder to the stockpot. Add 4 liters of fresh cold water, the ginger, smashed garlic, bay leaves, star anise, and Sichuan peppercorns. Add Shaoxing wine, light soy sauce, and rock sugar. Bring to a gentle simmer over medium-high heat.

Simmer

Lower heat so the broth barely simmers. Skim any foam that appears on the surface during the first 15–20 minutes. Simmer gently for 2 to 2½ hours until the lamb is very tender and the broth is deeply flavored. If using lamb shoulder, check after 1.5–2 hours and break apart if falling off the bone.

Strain and season

Carefully remove the lamb shoulder and bones. Strain the broth through a fine-mesh sieve into a clean pot to remove solids. Taste and add salt (about 20 g, adjust to taste) and white pepper. Keep warm. Reserve the cooked lamb meat and shred or cut into bite-size pieces, discarding excess fat and bones.

Prepare paomo bread

If using traditional paomo: tear the wheat flatbread into small irregular pieces roughly 2–3 cm each. Traditional method uses very dry, dense flatbread; tearing by hand is preferred. Place torn bread into individual serving bowls.

Prepare rice noodles (alternative)

If using rice noodles instead: soak or boil the rice noodles according to package instructions until tender but still slightly chewy. Drain and portion into serving bowls. Keep warm. Use the same quantity for 4 servings.

Rewarm meat

If the shredded lamb has cooled, add it back to the hot strained broth briefly to rewarm (2–3 minutes) and to let it release flavor into the soup.

Assemble paomo bowls

For each bowl containing torn bread: place a generous handful of shredded lamb pieces on top of the bread. Ladle very hot broth over the bread and meat until the bowl is filled and the bread has softened but still has some texture. For rice noodle alternative: place warmed noodles in bowl, top with shredded lamb, and ladle hot broth over.

Finish and garnish

Top each bowl with sliced green onions, chopped cilantro, and pickled garlic shoots if using. Add a drizzle of chili oil to taste and a small spoon of sesame paste if desired. Adjust seasoning with additional salt or white pepper if needed. Serve immediately while piping hot.