Braised Lamb Shanks

How to Make

• Step 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.

• Step 2: Preheat oven to 165C conventional or 140C fan forced.

• Step 3: Heat a large deep ovenproof frying pan over high heat until hot.

• Step 4: Seaon shanks well with salt and pepper,.

• Step 5: Cover the base of the pan with oil and cook shanks in two batches for 5 minutes, turning until golden all over.

• Step 6: Return all shanks to the pan and deglaze the pan wih the wine.

• Step 7: Pour in the chicken stock and then remove the pan from the heat.

• Step 8: Spoon the yoghurt over the lamb to cover.

• Step 9: Scatter over the shallots, garlic, thyme, lemon rind, mastic and drizzle with honey.

• Step 10: Place a cartouche (round of baking paper) onto the surface of the lamb and cover with a tight fitting lid.

• Step 11: Transfer to the oven and cook for 4 hours.

• Step 12: Remove the lid, cartouche and sprigs of thyme.

• Step 13: Carefully transfer the lamb to a warm serving platter and spoon over some of the thick yoghurt on top.

• Step 14: Strain the juices into a saucepan and bring to a simmer over medium heat.

• Step 15: Squeeze in the juice from half a lemon.

• Step 16: Remove from the heat, insert a stick blender into the sauce and while blending add 2-3 tablespoons of extra virgin oil.

• Step 17: Taste and season with salt and pepper.

• Step 18: Pour the sauce over the lamb, scatter with parsley and serve.