4 peices top quality lamb shanks @marble_meats
\nBoiling spices for stock @mimosspicebags x1
\n800 mls Greek yoghurt (3\/4 of the 1 kilo tub ) @farmersuniongreekyogurt
\n4 garlic cloves crushed with mortar and pestol 2 tsp salt (or to taste )
\n2 tbs white vinegar
\n3 tbs tahini
\n4 loaves of Lebanese bread , cut and fried .
\n1\/4 cup olive oil
\n100g salted Butter and 1\/2 cup pine nuts to top off with<\/p>\n
Start by searing off the lamb shanks with some olive oil for few mins and set aside .
\nIn a large pot add the shanks with the boiling spices , generously cover with water and bring to a boil , after about 15 mins reduce the heat to med\/low cover the pot and let cook about 3.5 hours .
\nThe longer you boil the lamb for the better the stock you\u2019ll get and that meat will simply fall off the bone .
\nCut up the bread into squares and deep fry in hot oil a few mins then leave on paper towel and set aside .
\nMake the yoghurt mixture by adding garlic , salt , vinegar and tahini to a bowl and mixing together , add the yoghurt on top with about 3\/4 cup of water and mix well , if it\u2019s too thick add a little more water to make it a smooth consistency.
\nOnce shanks are ready set them aside and cool , take off the meat and shred .
\nStrain the stock and set aside for assembly of fatteh .
\nIn a large platter layer the bread with a sprinkle of salt
\nAdd a bit of the lamb stock to flavour the bread but don\u2019t make it too soggy , add the yoghurt mixture and top , now add the shredded lamb meat . Top off with the melted butter with cooked pine nuts.
\nGarnish with some paprika and fresh parsley
\nServe next to Arab style rice if you like .<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 4 peices top quality lamb shanks @marble_meats Boiling spices for stock @mimosspicebags x1 800 mls Greek yoghurt (3\/4 of the 1 kilo tub ) @farmersuniongreekyogurt 4 garlic cloves crushed with mortar and pestol 2 tsp salt (or to taste ) 2 tbs white vinegar 3 tbs tahini 4 loaves of Lebanese bread , cut…<\/span><\/p>\n","protected":false},"author":7,"featured_media":24924,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[82,7],"tags":[],"class_list":["post-24923","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\/24923","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\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=24923"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/24923\/revisions"}],"predecessor-version":[{"id":24937,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/24923\/revisions\/24937"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/24924"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=24923"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=24923"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=24923"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}