Lamb Shanks Cooked in Yogurt

• 1 tablespoon extra virgin olive oil
• 4 lamb shanks, each about 1 pound, trimmed of excess fat
• Salt and black pepper to taste
• 10 to 20 garlic cloves, peeled
• 2 large onions, roughly chopped
• 2 tablespoons cornstarch
• 1 quart yogurt
• 1 teaspoon minced garlic
• Chopped fresh dill or mint leaves for garnish

1. Put the olive oil in a large deep skillet or flameproof casserole with a lid and place over high heat.
2. A minute later, add the lamb shanks and brown well, turning as necessary, at least 10 minutes.
3. Sprinkle the meat with salt and pepper as it browns.
4. When the meat is nicely browned, add the whole garlic cloves and cook for another couple of minutes; then add the onions, stir to distribute them evenly, turn the heat down to low, and cover.
5. Cook gently, checking to see that the mixture does not dry out and adding water or stock about 1/2 cup at a time if it does.
6. Cook until the lamb is quite tender, about 1 1/2 hours (it may take a little longer).
7. (The dish may be cooked to this point, cooled, then covered and refrigerated.
8. If you like, skim excess fat before reheating and proceeding.)
9. Thin the cornstarch with 2 tablespoons water and whisk it into the yogurt, along with the minced garlic.
10. Stir this mixture into the lamb and simmer, uncovered, for a few minutes.
11. Taste and adjust the seasoning, then garnish and serve.

extra virgin olive oil, lamb shanks, salt, garlic, onions, cornstarch, yogurt, garlic, fresh dill

Taken from www.epicurious.com/recipes/food/views/lamb-shanks-cooked-in-yogurt-386261 (may not work)