Trahana pasta, made with goat's-milk yogurt, has a slight tartness that's great with this rich oven-braised lamb from chef Pano Karatassos of Kyma in Atlanta. If you can't find it at a Middle Eastern market, substitute couscous and add an extra squirt of lemon juice. More Amazing Lamb Recipes
The lamb shanks can be refrigerated in their braising liquid for up to 3 days. Let stand at room temperature for 1 hour, then reheat in a 325° oven.
Trahana, a Greek pasta made from bulgur wheat, has a grainy appearance similar to couscous. There are two types, sweet and sour. The sour variety is mixed with thick goat's-milk yogurt before it is dried, giving it a distinctive tangy flavor. Trahana is available at Greek and Middle Eastern markets.
The lamb and ricotta salata suggest a spicy, dark, fruity, earthy Agiorgitiko from Greece to cut the richness.