Beyran Soup

Method

1. Rinse the 220 g of lamb shank under cold water and put it in a heavy pot with the 700 ml of cold water. Bring slowly to the boil over medium heat and skim off every trace of grey foam with a spoon — a clear broth is the whole point of beyran.
2. Lower the heat so the surface barely trembles, cover with the lid ajar and simmer for 3 hours, until the meat slides off the bone. Add the 0.5 tsp of salt in the last 30 minutes. Top up with a splash of boiling water if the level drops below the meat.
3. Lift the shank onto a board and leave until cool enough to handle. Pull the meat off the bone and tear it into thin shreds along the grain, discarding gristle. Strain the broth through a fine sieve into a jug; you want about 500 ml, so top up with hot water if short.