Entree: Albania – Përshesh (Traditional Albanian torn bread soaked with lamb roasting juices, butter, and yogurt)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 15 min

Total 2 hrs 45 min

Ingredients

- 2 bone-in lamb shanks, approx. 14 oz (400 g) each
- 1 tbsp (15 ml) olive oil
- 1 medium onion, sliced (approx. 150 g)
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) water or light lamb stock
- 2 tbsp (30 g) unsalted butter
- 6 cups (360 g) stale country bread, torn into large pieces
- 1 cup (240 g) plain full-fat yogurt
- 1 1/2 tsp (8 g) kosher salt, adjusted to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or mint
- 1 tbsp (15 ml) extra-virgin olive oil for drizzling
- Lemon wedges for serving (optional)

Instructions

1. Preheat oven to 325°F (160°C). Season lamb shanks with a little salt and pepper. Heat olive oil in a heavy ovenproof pan over medium-high heat and brown shanks on all sides, about 6–8 minutes total. Remove shanks and set aside.
2. Add sliced onion to the pan and cook until softened, about 5 minutes. Stir in tomato paste and cook 1 minute. Return shanks to the pan, add 1 cup (240 ml) water or stock, cover, and transfer to the oven. Braise until meat is tender and falling from the bone, about 2 hours.
3. Remove pan from oven. Transfer shanks to a plate, shred the meat from the bones and set aside. Strain pan juices into a small saucepan, pressing down on solids to extract liquid. Simmer the strained juices over medium heat until reduced by about one-third and slightly glossy, about 8–10 minutes. Whisk in butter until melted and smooth; season with salt and pepper to taste.
4. Place torn bread pieces in a large bowl. Pour the hot reduced lamb jus and butter mixture over the bread, tossing gently to moisten thoroughly but not turn to mush. Taste and adjust seasoning.
5. Stir plain yogurt into the bread gently or spoon over the top, arranging shredded lamb over the soaked bread. Drizzle with extra-virgin olive oil and sprinkle with chopped parsley or mint. Serve warm with lemon wedges if desired.