Braised Lamb Shanks in Yogurt Sauce (Mozat Bellaban)

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1 1⁄2 hours 6 Servings Print RecipeEmail Recipe


6 lamb shanks
2⁄3cuppeanut oil
1 onion (quartered)
1 carrot (peeled and chopped)
2 bay leaves
4 cloves
2quartplain yogurt
2 egg yolks
1⁄4cupcornstarch (sifted)
4tablespoongarlic (minced)
1⁄2cupfresh mint (chopped)


Heat 3 tablespoons peanut oil in a large heavy skillet over medium-high heat. Brown the lamb shanks well in all sides. When brown, transfer shanks to large stock pot. Cover them with water. Add the onion, carrot, bay leaves, cloves, and peppercorns. Bring to a boil, then lower heat and simmer shanks 30 to 45 minutes until done.

While shanks are simmering, prepare the yogurt sauce. Mix the yogurt, egg yolks, cornstarch, and salt together in a large enameled or stainless steel pan. Gently boil the sauce for 10 minutes, stirring constantly to prevent lumping and scorching. Keep warm.

When ready to serve, fry the garlic and mint in remaining 1/2 cup oil over medium-high heat, stirring well, until garlic browns and mint turns crisp.

Place to braised lamb shanks on a large serving platter. Coat with hot yogurt sauce, topped with crisp garlic and mint mixture.

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