Method

• 1.
  For the labneh, place milk and cream in a medium saucepan over medium heat. Bring to 82°C on a thermometer. (At this stage, you need to be standing over the pan with a thermometer and whisk constantly. Do not walk away and do not let it exceed stated temperature.) Once milk and cream have hit 82°C, pour into a large bowl placed over another bowl filled with ice. Bring the mixture down to 46°C, whisking constantly and checking with a thermometer. Do not walk away and do not let it drop below stated temperature.
• 2.
  Remove bowl from the ice. Whisk 40g of the dairy mixture into 40g of the yoghurt, then return to the dairy mixture and whisk to combine. Leave somewhere warm overnight to thicken and set. Once set, whisk in 2 tsp salt flakes and the remaining yoghurt. Line a sieve with a clean Chux cloth and place over a large bowl. Add milk and yoghurt mixture to the sieve, gather the tops of the cloth and tie to secure. Set aside in the fridge for at least 24 hours or until thickened.
• 3.
  Preheat oven to 180°C.
• 4.
  Heat oil in a large frypan over medium heat. Season lamb shanks generously with salt flakes and freshly ground black pepper. Once the pan is hot, add shanks and cook, turning, for 6-8 minutes until browned all over. Transfer shanks to a roasting pan.
• 5.
  Discard fat from the frypan, leaving any meat juices and delicious sticky bits on the base. Return pan to medium heat and add the wine, scraping the base of the pan with a wooden spoon. Allow it to cook and bubble for 2 minutes until reduced slightly. Pour over the lamb.
• 6.
  Scatter over the ground fennel seeds, oregano or marjoram, chilli and garlic. Cover with foil, place on the middle shelf of the oven and roast for 20 minutes.
• 7.
  Reduce heat to 170°C and cook for a further 1 hour 30 minutes. Remove foil and cook for a further 20 minutes. The meat should be sticky, very tender and deeply flavoured. Remove from the oven.
• 8.
  Meanwhile, for the broken rice, bring 3 cups (750ml) salted water to the boil. Add lemon leaves and rice and cover with a lid. Cook for 12-15 minutes until chewy to the bite but tender (all the water should have evaporated).
• 9.
  To serve, spread labneh over serving plates. Top with rice, lamb shanks and their juices, and serve with slow-cooked broccoli stalks alongside.