Lamb Shanks with Toasted Bread & Yogurt

Preparation

• Place lamb shanks in a pressure pot, add water to cover, and bring to a boil over high heat.
• With a spoon, remove foam that rises to the surface and discard. After removing all the foam, stir in salt, onion, cinnamon stick, seven spices and black pepper. Cover and pressurize pot, following the directions in the cooker manual.
• Once the pressure pot starts whistling, reduce heat to medium and cook for 20 minutes. Turn off the stove and open the pressure pot according to the directions in the manual. Set aside.

Procedure

1. Preheat oven to 450 degrees F.
2. Break pita bread into ¾-inch pieces and place them in the baking pan. Sprinkle with olive oil and toss to coat bread with oil.
3. Place the pan in the oven for 5 minutes until bread turns golden brown. Stir regularly to toast evenly and set aside.
4. In a bowl, combine yogurt, tahini, salt, garlic and vinegar.
5. Strain lamb shank sauce into a bowl, adjust salt to taste and set aside.
6. Discard fat and bones and place meat aside.
7. Pour 1½ cups of the lamb shank sauce over the toasted bread, fold to combine and level the bread in the pan. Spread yogurt mixture over the bread to cover. Arrange meat on top of the yogurt and sprinkle with allspice.
8. Put clarified butter in a medium-sized pan over medium-high heat. Add pine nuts, stirring constantly until they are light golden brown. Watch carefully, as they burn quickly. Turn off heat and pour nut mixture over the meat.

Serve it hot as a meal with plain rice and salad, or as an appetizer.