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1
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.
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2
Preheat oven to 165C conventional or 140C fan forced.
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3
Heat a large deep ovenproof frying pan over high heat until hot.
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4
Seaon shanks well with salt and pepper,.
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5
Cover the base of the pan with oil and cook shanks in two batches for 5 minutes, turning until golden all over.
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6
Retrn all shanks to the pan and deglaze the pan wih the wine.
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7
Pour in the chicken stock and then remove the pan from the heat.
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8
Spoon the yoghurt over the lamb to cover.
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9
Scatter over the shallots, garlic, thyme, lemon rind, mastic and drizzle with honey.
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10
Place a cartouche (round of baking paper) onto the surface of the lamb and cover with a tight fitting lid.
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11
Transfer to the oven and cook for 4 hours.
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12
Remove the lid, cartouche and sprigs of thyme.
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13
Carefully transfer the lamb to a warm serving platter and spoon over some of the thick yoghurt on top.
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14
Strain the juices into a saucepan and bring to a simmer over medium heat.
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15
Squeeze in the juice from half a lemon.
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16
Remove from the heat, insert a stick blender into the sauce and while blending add 2-3 tablespoons of extra virgin oil.
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17
Taste and season with salt and pepper.
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18
Pour the sauce over the lamb, scatter with parsley and serve.
