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.

　　

Ingredients

makes 4 servings

　　1 tablespoon extra virgin olive oil

　　4 lamb shanks, each about 1 pound, trimmed of excess fat

　　Salt and black pepper to taste

　　10 to 20 garlic cloves, peeled

　　2 large onions, roughly chopped

　　2 tablespoons cornstarch

　　1 quart yogurt

　　1 teaspoon minced garlic

　　Chopped fresh dill or mint leaves for garnish

　　

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.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.