Lamb Shanks Cooked in Yogurt

1. 1

   Put the olive oil in a large deep skillet or flameproof casserole with a lid and place over high heat.

2. 2

   A minute later, add the lamb shanks and brown well, turning as necessary, at least 10 minutes.

3. 3

   Sprinkle the meat with salt and pepper as it browns.

4. 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. 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. 6

   Cook until the lamb is quite tender, about 1 1/2 hours (it may take a little longer).

7. 7

   (The dish may be cooked to this point, cooled, then covered and refrigerated.

8. 8

   If you like, skim excess fat before reheating and proceeding.)

9. 9

   Thin the cornstarch with 2 tablespoons water and whisk it into the yogurt, along with the minced garlic.

10. 10

    Stir this mixture into the lamb and simmer, uncovered, for a few minutes.

11. 11

    Taste and adjust the seasoning, then garnish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.