Lamb Shanks Cooked in Yogurt

Name: Lamb Shanks Cooked in Yogurt
Yield: serves 6
Ingredients: 6 lamb shanks (each weighing 11 to 14 ounces); Salt and white pepper; 1 pound shallots or baby onions; 8 cups plain whole-milk yogurt; 2 tablespoons cornstarch; 3 garlic cloves, crushed (optional); To serve: crushed, dried mint

December 9, 2011

The name of this dish, which means “his mother’s milk,” implies that the meat of a young animal is cooked in its own mother’s milk. It can be made with small lamb shanks or with knuckle of veal (osso buco) or slightly fatty, cubed meat. I have used lamb shanks. Serve it with plain or Vermicelli Rice (page 304). The yogurt makes a wonderful, soupy sauce—so provide spoons, too.

Recipe notes

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