2 kilos lamb shanks on bone @hosnabutchery
\n2-3 litres of water (enough to fill the pot )
\n5 brown onions (peeled and quartered)
\n1 @mimosspicebags
\n2 litre jalna yoghurt @jalna_yoghurt
\n4 tbs corn flour (diluted with about 100mls water )
\nButter
\nOil
\n6 freshly crushed garlic
\n3 tbs dry mint
\n1 tbs salt<\/p>\n
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 .
\nOnce they are done remove the shanks , cool and shred and then strain the stock separating the onion from the stock .
\nUsing a sifter use a tool to squash the onions vigorously into the stock . Squashing them well to flavour the stock (refer to highlight ).
\nFor 2 litres yoghurt you\u2019ll need to reserve about 800ml of the stock for a perfect consistency .
\nAdd yoghurt to a large pot and add the diluted corn flour
\nStir until it comes to a boil .
\nOnce it comes to a boil slowly incorporate the stock into the yoghurt and stir well , add the salt and simmer on low heat .
\nIf you want less of a lamb flavour in the yoghurt , substitute the stock with water it\u2019s up to you .
\nAdd the shredded shanks to a pan and fry in a little butter for a minute or so .
\nAdd them into the yoghurt
\nFry off butter , garlic and dry mint in a pan for 30 seconds then add that into the pot with yoghurt and mix together.
\nServe with vermicelli rice or emjadera .<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/span><\/p>\n","protected":false},"author":2,"featured_media":13554,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[82,7],"tags":[],"class_list":["post-13553","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lamb","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/13553","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=13553"}],"version-history":[{"count":3,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/13553\/revisions"}],"predecessor-version":[{"id":15096,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/13553\/revisions\/15096"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/13554"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=13553"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=13553"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=13553"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}