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
- Put the olive oil in a large deep skillet or flameproof casserole with a lid and place over high heat.
- A minute later, add the lamb shanks and brown well, turning as necessary, at least 10 minutes.
- Sprinkle the meat with salt and pepper as it browns.
- 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.
- 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.
- Cook until the lamb is quite tender, about 1 1/2 hours (it may take a little longer).
- (The dish may be cooked to this point, cooled, then covered and refrigerated.
- If you like, skim excess fat before reheating and proceeding.)
- Thin the cornstarch with 2 tablespoons water and whisk it into the yogurt, along with the minced garlic.
- Stir this mixture into the lamb and simmer, uncovered, for a few minutes.
- 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)