Lamb Broth with Cucumber & Mint Yoghurt

Ingredients for Lamb Broth with Cucumber & Mint Yoghurt

• 1 lamb shank, about 450g (500g)

• 1 carrot, peeled and cut into chunks

• 1 turnip, peeled and cut into chunks

• 1 onion, peeled and cut into chunks

• 2 spicchi d'aglio

• 1 bay leaf

• 1 sprig of thyme

• 2050ml (2000ml /2 liters) water

• 4 teaspoons sea salt

• 1 cucumber, cut into thin strands or "spaghetti" plain (natural) yoghurt

• a few sprigs of mint

• black pepper

Put all the ingredients into a saucepan over medium heat and bring to a boil. Boil for 3—4 minutes and skim off the froth that forms on the surface, then reduce the heat to low and simmer gently for 1 1/2—2 hours, until the lamb is tender and almost falling off the bone, then remove from the heat.

Remove the shank from the stock, then pass the stock through a fine strainer or sieve into a clean saucepan (discard the vegetables) and keep hot. Taste and adjust the seasoning if necessary. Shred the lamb meat from the bone.

To serve, divide the shredded lamb meat among 6 soup bowls. Gather the cucumber strips into 6 bundles and add one to each bowl, then pour over the hot stock and add a tablespoon of yoghurt. Finish with a few mint sprigs and a grinding of black pepper. Serve immediately.

Avvertenza

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