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natural yoghurt lamb shanks salt fresh ground black pepper olive oil white wine chicken stock shallots garlic thyme lemon rind beads mastic honey virgin olive oil parsley
Viewed: 43 - Published at: a year agoIngredients
- 750 g natural yoghurt (greek)
- 4 lamb shanks (trimmed or frenched)
- salt, freshly ground
- fresh ground black pepper
- olive oil
- 1/4 cup white wine
- 1 1/2 cups chicken stock
- 2 shallots (french, peeled, thinly sliced)
- 2 garlic cloves (whole, peeled)
- 6 sprigs thyme
- 1 lemon rind (peeled into strips and halved)
- 5 beads mastic
- 2 tablespoons honey
- 2 -3 tablespoons virgin olive oil (extra virgin olive oil)
- 4 -8 sprigs parsley (flat leaf to serve)
Method
- Spoon the yoghurt into a fine meshed sieve and place over a bowl, cover and refrigerate overnight to allow esxcess liquid to drain from the yoghurt.
- Preheat oven to 165C conventional or 140C fan forced.
- Heat a large deep ovenproof frying pan over high heat until hot.
- Seaon shanks well with salt and pepper,.
- Cover the base of the pan with oil and cook shanks in two batches for 5 minutes, turning until golden all over.
- Retrn all shanks to the pan and deglaze the pan wih the wine.
- Pour in the chicken stock and then remove the pan from the heat.
- Spoon the yoghurt over the lamb to cover.
- Scatter over the shallots, garlic, thyme, lemon rind, mastic and drizzle with honey.
- Place a cartouche (round of baking paper) onto the surface of the lamb and cover with a tight fitting lid.
- Transfer to the oven and cook for 4 hours.
- Remove the lid, cartouche and sprigs of thyme.
- Carefully transfer the lamb to a warm serving platter and spoon over some of the thick yoghurt on top.
- Strain the juices into a saucepan and bring to a simmer over medium heat.
- Squeeze in the juice from half a lemon.
- Remove from the heat, insert a stick blender into the sauce and while blending add 2-3 tablespoons of extra virgin oil.
- Taste and season with salt and pepper.
- Pour the sauce over the lamb, scatter with parsley and serve.