Lamb Broth with Cucumber & Mint Yogurt
['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.
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