Ingredients
For the garlic yoghurt:
50g FAGE Total
2 garlic cloves
Paprika for dusting
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Steps
- Spoon 3 tbsp of FAGE Total Yoghurt into a bowl and stir in the lemon zest, garlic, 1 tbsp oil, seasoning and cumin. Toss in the lamb shanks and stir well. Set aside for at least 1 hour to marinate.
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Heat 1 tbsp oil in a large frying pan then fry the meat in batches until browned. Lift from the pan, add the remaining oil then fry the onion until tender.
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Pour in the wine and stir well to release any sediment from the base of the pan. stir in the remaining ingredients, except for the olives and the artichokes.
- Cover the pan and leave to simmer for 2 hours until the meat is tender, then stir in the olives and artichokes and cook for another 10 minutes.
- Stir the garlic into the remaining yoghurt and chill.
- Serve the lamb topped with a spoonful of the garlicky yoghurt and dust with paprika.
- Serve with a side salad and a rice pilaff made by simmering rice in stock with finely chopped onion, fresh parsley and toasted flaked almonds.
