Preparation time: 30 minutes
Cooking time: 2 hours
Makes: 4 portions
200g Greek yoghurt
Zest of 1 lemon
2 garlic cloves, crushed
3 tbsp olive oil
1/4 tsp each salt and black pepper
1 tsp ground cumin
4 Lamb shanks
1 onion, halved and thinly sliced
150ml dry white wine
1 lamb or chicken stock cube
450g tomatoes, chopped
1 tbsp tomato puree
1 tsp caster sugar
2 bay leaves
1-2 tbsp fresh oregano (or 1 tbsp dried)
75g kalamata olives
175g artichoke halves from the deli counter or in available in a jar
For the garlic yoghurt:
2 garlic cloves
paprika for dusting
This Lamb shank is tenderised in a marinade of Greek yoghurt and spices, then simmered with fresh tomatoes, wine and fresh oregano. It makes an unusual change from the more obvious mediterranean casseroles from France.
1 Spoon 3 tbsp of Greek yoghurt into a bowl and stir in the lemon zest, garlic, 1 tbsp oil, seasoning and cumin. Toss in the lamb shanks and stir well. Set aside for at least 1 hour to marinate.
2 Heat 1 tbsp oil in a large frying pan then fry the meat in batches until browned. Lift from the pan, add the remaining oil then fry the onion until tender.
3 Pour in the wine and stir well to release any sediment from the base of the pan and stir in all the remaining ingredients, except for the olives and the artichokes.
4 Cover the pan and leave to simmer for 2 hour until the meat is tender then stir in the olives and artichokes and cook for 10 minutes more.
5 Stir the garlic into the remaining yoghurt and chill.
6 Serve the lamb topped with a spoonful of the garlicky yoghurt and dust with paprika.
Recipe courtesy of Total Greek Yoghurt