Country: Turkey Region / Locale: Turkiye Servings: Serves 4-6

Ingredients

• lamb shank – 500 g / 1 lb
• water – 6 cups / 1440 ml
• onion – 1 large, chopped
• butter – 2 tablespoons / 28 g
• flour – 2 tablespoons / 16 g
• yogurt – 1 cup / 240 g
• egg yolk – 1
• lemon juice – 1 tablespoon / 15 ml
• salt – to taste
• black pepper – to taste
• mint – 1 tablespoon dried or 2 tablespoons fresh, chopped

Instructions

1. Place the lamb shank in a pot with 6 cups of water, bring to a boil, then simmer for 1.5 to 2 hours until the meat is tender.
2. Remove the lamb, cool slightly, shred meat from bones, and set aside. Strain the broth.
3. In another pot, melt butter, add flour, and stir to form a roux. Cook for 2-3 minutes.
4. Slowly add strained broth to the roux, stirring constantly to avoid lumps.
5. In a bowl, mix yogurt with egg yolk and lemon juice. Gradually temper this mixture by adding a ladle of hot soup while stirring.
6. Pour tempered mixture back into the pot of soup, stirring constantly.
7. Add shredded lamb and season with salt, black pepper, and mint. Simmer for another 10 minutes.
8. Serve hot, garnished with extra mint if desired.

Substitutions

• lamb shank -> beef shank
• butter -> olive oil
• yogurt -> sour cream

Enhancements in the Next Evolution

• Add a few cloves of garlic while simmering the lamb for added depth.
• Include a pinch of chili flakes for a subtle kick.
• Use homemade chicken stock instead of water for a richer flavor.