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 garlic cloves

• 1 bay leaf

• 1 sprig of thyme

• 2050ml (2000ml /2 liters) water

• 4 teaspoons sea salt

• 1 cucumber, cut into thin strands or "spaghetti" (see note)

• plain (natural) yoghurt

• a few sprigs of mint

• black pepper

How to make Lamb Broth with Cucumber & Mint Yoghurt

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.