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8 to 10
servingsMedium
Published 1966
Trim off all excess fat from the lamb shanks. Marinate the meat in the yoghurt for thirty minutes. Add two cups cold water and one teaspoon of the salt. Cover and simmer for three hours.
Cool the meat and stock. Trim all lean meat from the bones. Discard the bones and reserve the meat.
When stock is cold, lift off all the hardened fa