This lamb braises in its own juices and those produced by the onions. A large quantity of whole garlic cloves brown and become sublimely tender during the long cooking process, nicely offsetting the creamy, almost bland sauce. Do not skimp on the herb garnish, which is essential in this case. Serve with crusty bread, warm pita, or a good pilaf (page 513). Other cuts of meat you can use here: chunks of boneless lamb shoulder, which will cook considerably faster.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the olive oil in a large deep skillet or flameproof casserole with a lid and place over high heat. A minute later, add the lamb shanks and brown well, turning as necessary, at least 10 minutes. Sprinkle the meat with salt and pepper as it browns.
Step 2
When the meat is nicely browned, add the whole garlic cloves and cook for another couple of minutes; then add the onions, stir to distribute them evenly, turn the heat down to low, and cover. Cook gently, checking to see that the mixture does not dry out and adding water or stock about 1/2 cup at a time if it does. Cook until the lamb is quite tender, about 1 1/2 hours (it may take a little longer). (The dish may be cooked to this point, cooled, then covered and refrigerated. If you like, skim excess fat before reheating and proceeding.)
Step 3
Thin the cornstarch with 2 tablespoons water and whisk it into the yogurt, along with the minced garlic. Stir this mixture into the lamb and simmer, uncovered, for a few minutes. Taste and adjust the seasoning, then garnish and serve.
