For the Broth:
1 pound (450g) lamb shanks or lamb neck slices
1 1/2 teaspoons (4g) Diamond Crystal kosher salt, divided; if using table salt, use half as much by volume or the same weight
1 quart (960ml) homemade or store-bought low sodium chicken stock
5 medium garlic cloves, lightly crushed
1/4 cup (60g) tomato paste
For the Dough:
280 grams (about 10 ounces; 2 cups) all-purpose flour
1/2 teaspoon kosher salt
2 tablespoons (28g) unsalted butter
1/2 cup plus 1 tablespoon (135ml) water (add extra 1 teaspoon (5ml) if rolling dough by hand)
1 large egg yolk (15g)
For the Manti Filling:
1 small onion (about 6 ounces; 170g), peeled and quartered
3 medium garlic cloves
1 tablespoon (6g) fresh parsley leaves and tender stems
1 teaspoon paprika
1/2 teaspoon ground allspice
1/2 teaspoon Aleppo pepper (or an additional 1 teaspoon paprika; see notes)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 ounces (170g) ground lamb or 85% lean ground beef
2 tablespoons (30ml) extra-virgin olive oil
For the Yogurt-Garlic Sauce:
2 medium garlic cloves, minced
1/2 teaspoon kosher salt
2 cups (450g) Greek yogurt
For Serving:
2 teaspoons Aleppo pepper (or paprika or gochugaru; see notes)
2 teaspoons ground sumac
For the Broth: Sprinkle lamb evenly on all sides with 1 teaspoon salt and place on wire rack set in rimmed baking sheet. Let stand at room temperature for at least 30 minutes and up to 2 hours.
Combine lamb, chicken stock, garlic, tomato paste, and remaining 1/2 teaspoon salt in a pressure cooker, and stir to combine. Seal pressure cooker, and bring to high pressure over medium-high heat, if using a stovetop model, or by setting to pressure-cooker mode on an electric multi-cooker. Cook at high pressure for 40 minutes, adjusting heat as needed to maintain high pressure (if using a stovetop pressure cooker; electric ones will automatically regulate the heat and pressure level).
