Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | 2. Preheat oven to 165C conventional or 140C fan forced. | 3. Heat a large deep ovenproof frying pan over high heat until hot. | 4. Seaon shanks well with salt and pepper,. | 5. Cover the base of the pan with oil and cook shanks in two batches for 5 minutes, turning until golden all over. | 6. Retrn all shanks to the pan and deglaze the pan wih the wine. | 7. Pour in the chicken stock and then remove the pan from the heat. | 8. Spoon the yoghurt over the lamb to cover. | 9. Scatter over the shallots, garlic, thyme, lemon rind, mastic and drizzle with honey. | 10. Place a cartouche (round of baking paper) onto the surface of the lamb and cover with a tight fitting lid. | 11. Transfer to the oven and cook for 4 hours. | 12. Remove the lid, cartouche and sprigs of thyme. | 13. Carefully transfer the lamb to a warm serving platter and spoon over some of the thick yoghurt on top. | 14. Strain the juices into a saucepan and bring to a simmer over medium heat. | 15. Squeeze in the juice from half a lemon. | 16. Remove from the heat, insert a stick blender into the sauce and while blending add 2-3 tablespoons of extra virgin oil. | 17. Taste and season with salt and pepper. | 18. Pour the sauce over the lamb, scatter with parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
natural yoghurt	750	g		667.5	0.0	148.5	3.75
lamb shank	4			667.5	0.0	148.5	3.75
salt			ground	-	-	-	-
black pepper			ground	-	-	-	-
olive oil				-	-	-	-
white wine	1/4	cup		-	-	-	-
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
shallot	2		peeled sliced	230.4	53.76	8.0	0.32
garlic clove	2		peeled	667.5	0.0	148.5	3.75
thyme	6	sprigs		-	-	-	-
lemon	1		peeled halved rind	1.2808	0.4116	0.0486	0.0132
bead mastic	5			667.5	0.0	148.5	3.75
honey	2	tablespoons		-	-	-	-
virgin olive oil extra	2 -3	tablespoons		667.5	0.0	148.5	3.75
parsley	4 -8			0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.