Lamb Shanks Cooked in Yogurt

Name: Lamb Shanks Cooked in Yogurt
Yield: makes 4 servings
Ingredients: 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

December 14, 2011

This lamb braises in its own juices and those produced by the onions. A large quantity of whole garlic cloves brown and become sublimely tender during the long cooking process, nicely offsetting the creamy, almost bland sauce. Do not skimp on the herb garnish, which is essential in this case. Serve with crusty bread, warm pita, or a good pilaf (page 513). Other cuts of meat you can use here: chunks of boneless lamb shoulder, which will cook considerably faster.

Recipe notes

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