Syrian Shakriyeh (Lamb & Yogurt Stew)

Ingredients

• 4 Lamb Shanks
• 1 tablespoon olive oil or vegetable oil
• 1 large yellow onion (peeled & quartered)
• 4 bay leaves
• 10 green cardamom cloves
• 2 cinnamon sticks
• 1/2 teaspoon whole allspice
• 1/2 teaspoon whole cloves
• 1/2 teaspoon black peppercorns
• 2 teaspoons kosher salt
• 8 cups water
• 1.5 kg Whole Yogurt (2x 750g Containers)
• 2 teaspoons kosher salt (more per preference)
• 2 tablespoons cornstarch
• 1 egg
• 2 cups lamb broth (more as needed)
• 3 large garlic cloves (crushed)
• 2 tablespoons olive oil
• 1/4 cup chopped cilantro ((optional))
• 2 tablespoons dried mint ((optional))
• 2 tablespoons toasted pine nuts or slivered almonds (toasted)

Steps

1. 1

   Start by heating the oil in a large pot and searing the lamb shanks on all sides until lightly golden. If you're using an instant pot, you can do this directly in it, on the "SAUTE" function. You can work in batches of 2 shanks at a time.

2. 2

   Once the shanks are seared, return them all to the pot. Add the quartered onions and the water. Bring to a boil on the "SAUTE" mode of the instant pot.

3. 3

   Once the water is boiling, you will notice some foam on the surface. Skim off all the foam that forms. Then, add all of the whole spices.

4. 4

   Instant Pot: Cover the instant pot and switch the knob to "SEALING". Pressure cook on high pressure for 45 minutes.Stove Top: Cover the pot halfway with a lid and boil for 1 to 1.5 hours until the shanks are very tender. Continue to replenish water as needed, ensuring the shanks are mostly covered.

5. 5

   Allow the instant pot to release pressure naturally for 10 minutes, then manually release all the pressure.

6. 6

   Remove the shanks from the pot and set aside. Strain the broth to get rid of the onions and the whole spices and set aside.

7. 7

   In a large pot, add the yogurt, cornstarch, egg and salt. Whisk together until all the ingredients are combined, before turning on the stove.

8. 8

   Place the pot on medium heat and continue to whisk as the yogurt comes up to temperature. It will start to simmer gently within 10 minutes. Keep whisking.

9. 9

   Once the yogurt is hot and bubbles start to form on the surface, add 2 to 3 cups of the lamb broth and continue to whisk. Add one cup at a time and check the consistency of the yogurt. It should not be too thin, so adjust the amount of broth you add based on the consistency.

10. 10

    Place the shanks into the yogurt stew and simmer for 10 minutes on medium low heat.

11. 11

    In a small skillet on medium heat, add the olive oil and heat it. Once hot, add the crushed garlic and stir until lightly golden and fragrant. If using cilantro, add it with the garlic in the last few seconds.

12. 12

    Pour the garlic and oil over the shakriyeh when you are ready to serve. You can also top with dried mint if you like.

13. 13

    Serve the shakriyeh alongside vermicelli rice and garnish with toasted pine nuts.