- 1 lamb shank, about 1lb (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
- 8 1/2 cups (3 1/2 pints/2 liters) water
- 4 tsp sea salt
- 1 cucumber, cut into thin strands or “spaghetti” (see note)
- plain (natural) yogurt
- a few sprigs of mint
- black pepper
- 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 yogurt. Finish with a few mint sprigs and a grinding of black pepper. Serve immediately.