Shakriyeh

Ingredients

• 2 kilos lamb shanks on bone @hosnabutchery
• 2-3 litres of water (enough to fill the pot )
• 5 brown onions (peeled and quartered)
• 1 @mimosspicebags
• 2 litre jalna yoghurt @jalna_yoghurt
• 4 tbs corn flour (diluted with about 100mls water )
• Butter
• Oil
• 6 freshly crushed garlic
• 3 tbs dry mint
• 1 tbs salt

Instructions

1. 1

   --- Method ---

2. 2

   Firstly fry off the lamb shanks in some oil until they have colour and place into a new pot with the spice bag and onions and water , cook them about 3-4 hours on a low simmer and covered 3/4 of the way .

3. 3

   Once they are done remove the shanks , cool and shred and then strain the stock separating the onion from the stock .

4. 4

   Using a sifter use a tool to squash the onions vigorously into the stock . Squashing them well to flavour the stock (refer to highlight ).

5. 5

   For 2 litres yoghurt you’ll need to reserve about 800ml of the stock for a perfect consistency .

6. 6

   Add yoghurt to a large pot and add the diluted corn flour

7. 7

   Stir until it comes to a boil .

8. 8

   Once it comes to a boil slowly incorporate the stock into the yoghurt and stir well , add the salt and simmer on low heat .

9. 9

   If you want less of a lamb flavour in the yoghurt , substitute the stock with water it’s up to you .

10. 10

    Add the shredded shanks to a pan and fry in a little butter for a minute or so .

11. 11

    Add them into the yoghurt

12. 12

    Fry off butter , garlic and dry mint in a pan for 30 seconds then add that into the pot with yoghurt and mix together.

13. 13

    Serve with vermicelli rice or emjadera .