Braised Lamb Shanks

Step 1: Spoon the yoghurt into a fine meshed sieve and place over a bowl, cover and refrigerate overnight to allow esxcess liquid to drain from the yoghurt.

Step 2: Preheat oven to 165C conventional or 140C fan forced.

Step 3: Heat a large deep ovenproof frying pan over high heat until hot.

Step 4: Seaon shanks well with salt and pepper,.

Step 5: Cover the base of the pan with oil and cook shanks in two batches for 5 minutes, turning until golden all over.

Step 6: Return all shanks to the pan and deglaze the pan wih the wine.

Step 7: Pour in the chicken stock and then remove the pan from the heat.

Step 8: Spoon the yoghurt over the lamb to cover.

Step 9: Scatter over the shallots, garlic, thyme, lemon rind, mastic and drizzle with honey.

Step 10: Place a cartouche (round of baking paper) onto the surface of the lamb and cover with a tight fitting lid.

Step 11: Transfer to the oven and cook for 4 hours.

Step 12: Remove the lid, cartouche and sprigs of thyme.

Step 13: Carefully transfer the lamb to a warm serving platter and spoon over some of the thick yoghurt on top.

Step 14: Strain the juices into a saucepan and bring to a simmer over medium heat.

Step 15: Squeeze in the juice from half a lemon.

Step 16: Remove from the heat, insert a stick blender into the sauce and while blending add 2-3 tablespoons of extra virgin oil.

Step 17: Taste and season with salt and pepper.

Step 18: Pour the sauce over the lamb, scatter with parsley and serve.