it’s all greek to me

Check out this article in the New York Times on the revival of Greek yogurt. The reporter interviews Michael Symon, a perfect choice given his heritage and love of Greek yogurt in his recipes. Also featured is his recipe for braised lamb shanks as well as other tempting dishes, including naan, yogurt cheesecake and haddock.

Symon’s braised lamb shanks in yogurt sauce:

3 tablespoons canola oil
3 tablespoons olive oil
4 domestic lamb shanks (about 1 ½ pounds each)
Kosher salt and freshly ground black pepper
¾ cup flour
2 cloves garlic, peeled
1 red onion, thinly sliced
1 carrot, thinly sliced
1 rib celery, thinly sliced
1 cup red wine
2 tablespoons coriander, toasted
½ teaspoon cumin, toasted
1 cinnamon stick
4 cups chicken broth
¾ cup Greek yogurt.

1. Preheat the oven to 375 degrees. Place a large Dutch oven over medium heat and add the oils. Season the shanks liberally with salt and pepper and dredge in flour, shaking off excess. Brown shanks in the oil, in batches if needed, for about 3 minutes per side. Transfer to a plate.

2. Add the garlic, onion, carrot and celery to the pot and cook until caramelized, about 2 minutes. Deglaze with red wine, scraping the tasty bits off the bottom, and reduce by half. Add the spices and broth and bring to a simmer. Return the shanks to the pot, cover and cook in the oven for 3 to 4 hours or until the lamb easily pulls off the bone.

3. Transfer shanks to a plate; keep warm. Strain the sauce, discard the solids and return the sauce to the pot. There should be about 1 3/4 cups sauce. If there is less, add some water; if there is more, boil until reduced. Off the heat, whisk the yogurt into the sauce. Season to taste with salt and pepper. Return shanks to pot until heated through.

Serves 4. Adapted from Michael Symon, the chef and co-owner of Lolita in Cleveland.

5 Comments

  1. Allison M.
    Posted April 15, 2008 at 1:03 pm | Permalink

    Here’s what I know about Greek yogurt. It’s available at Trader Joe’s, this one diet said it’s great for you and it’s called Fage.

  2. Alexa
    Posted April 15, 2008 at 3:41 pm | Permalink

    drool….

    it is so cool being greek.

  3. Russ
    Posted April 15, 2008 at 4:38 pm | Permalink

    You’re also supposed to use Greek yogurt to make Tzatziki Sauce… the stuff on gyros.

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