Lamb Shank Salad

Cook Time 40 minutes - 2 hours

Servings 4

Ingredients

1 tbsp extra virgin olive oil

2 x lamb shanks
500ml chicken stock
1 Spanish onion, finely sliced
1 tsp sumac + extra for garnish
1 tsp caster sugar
3 tbsp white vinegar 
1 bunch parsley, leaves picked
1 bunch mint, leaves picked 
½ cup blanched almonds, toasted and chopped
4 tbsp Greek-style yoghurt
100g feta, crumbled  
Salt and pepper

This recipe is made in a pressure cooker, but can also be done in a pot on the stove - though it will take longer.

Method

Season the shanks with salt and pepper and drizzle over a little olive oil. Place in a Tefal Cook4Me pressure cooker, pour over the stock then close the lid and cook on high pressure for 30 minutes. Alternatively cook in a heavy based casserole pot, covered with lid for 1 ½ hours or until meat falls easily off the bone, on a low heat.

While the meat is cooking, pickle the onions. In a bowl, rub the sumac, salt and sugar into the onions for 1 minute, then add the vinegar and marinate for 15-20 minutes.  

Once the lamb shanks are cooked, remove from liquid and set aside. Reserve 2 tablespoons of the cooking liquid, and keep the remaining for reuse later as a stock (it will keep in the fridge for a few days). Place the meat back into the clean Cook4Me or pot and sear on all sides until golden brown and crispy. Allow the meat to cool then shred the meat off the bones. 

For a dressing whisk 1 tablespoon of the onion pickling liquid with 2 tablespoons of the lamb cooking liquid. 

Toss the shredded lamb, herbs, drained pickled onions, nuts and feta with drizzle of dressing. Add the Greek yoghurt to a serving dish and top with the salad and a small pinch of sumac.