RECIPES WITH YOGHURT
Greek Easter lamb shank with a yoghurt crust
Preparation time: 15 minutes
Cooking time: about 2 hours
INGREDIENTS (serves 6-8 people)
1 lamb shank, about 2 ½ kilos (or two smaller)
200 g STAMOU Plousio yoghurt
3 tbsp zest of lemon, orange, bergamot
1 tbsp cumin and coriander seeds
1 tsp salt
1 tsp chili flakes
A variety of herbs for garnish (rosemary, thyme, oregano)
3 red onions, thinly sliced
300 ml vegetable broth
120 ml white wine
METHOD
- Mix the yoghurt with the zest, seeds, chili flakes and salt, and brush it over the meat.
- Leave it in the fridge for at least 1 hour.
- Place the onions in a baking tin, season with salt and pepper, and add the wine and stock.
- Preheat the oven to 180oC, place the lamb shank on top of the layer of onions, cover with foil and roast for 1½ – 2 hours.
- Uncover, and return it to the oven to cook for approximately another 30 minutes.
- Serve with the onion gravy from the baking tin.
- Sprinkle the herbs over the meat.
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