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3 tablespoons olive oil
1 (1-pound) lamb shank
1 large onion, peeled and diced
1 large carrot, peeled and diced
2 stalks celery, diced
1 tablespoon tomato paste
1 cup red wine
3 sprigs fresh thyme
7 whole black peppercorns
1 bay leaf
2-3 cups beef stock or broth
8 ounces (2 sticks) Cabot Salted Butter
3 sprigs fresh rosemary
1 package frozen phyllo dough, thawed
16 whole fresh chives, blanched
About 7 fresh chives, finely sliced
2 cups Cabot Plain Greek Yogurt
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To Make Filling:
HEAT oil over medium-high heat, in 2-quart stainless or other nonreactive pot. Add lamb shank and cook, turning, until well browned on all sides. Remove from pot and set aside.
REDUCE heat to medium and add onion, carrot and celery; cook, stirring often, until vegetables are caramelized, about 7 minutes. Stir in tomato paste and cook for 2 minutes longer.
ADD wine, thyme, peppercorns and bay leaf to pot. Bring to simmer and cook until wine is nearly all evaporated, about 5 minutes.
RETURN lamb shank to pot and add enough of stock to cover shank halfway. Bring stock to boil, then reduce heat to maintain gentle simmer. Cover pot and cook until meat is fork tender, 1 1/2 to 2 hours.
REMOVE lamb from pot and let cool. Pull meat into shreds.
To Assemble and Bake Firecrackers:
COMBINE butter and rosemary in small saucepan; place over low heat until butter is melted and aromatic. Spoon off and discard foam from top of butter, and spoon clarified butter though small strainer into bowl, leaving rosemary and milky solids on bottom of pan behind.
PREHEAT oven to 350°F.
CUT sixteen 5-by-5-inch squares of phyllo. Brush first square with some of clarified butter, top with second square and brush again. Repeat with remaining squares, for a total of 8 stacked squares.
PLACE some of filling down center of each, leaving ends uncovered; roll up tightly into cylinder. Tie ends of cylinder with blanched chives to resemble firecracker and brush with butter again.
ARRANGE firecrackers on baking sheet and bake until golden, 9 to 12 minutes.
Meanwhile, combine yogurt and sliced chives to serve along with firecrackers.
Try pairing with Kendall-Jackson Vintner's Reserve Pinot Noir.
Courtesy of Mark at New England Culinary Institute