Braised Lamb Shanks In Yogurt Sauce Recipe
Braised Lamb Shanks In Yogurt Sauce is an amazingly delicious recipe which you will enjoy with your family and friends. If you loved it, do share it with your friends also!
Ingredients
| Lamb shanks | 6 | |
| Peanut oil | 2/3 Cup (16 tbs) | |
| Onion | 1 , quartered | |
| 1 carrot, peeled and chopped | ||
| Bay leaves | 2 | |
| Cloves | 4 | |
| Peppercorns | 1/2 Teaspoon | |
| Plain yogurt | 2 Quart | |
| Egg yolks | 2 | |
| Cornstarch | 1/4 Cup (16 tbs), sifted | |
| Salt | 1/2 Teaspoon | |
| Garlic | 4 Tablespoon, minced | |
| Mint | 1/2 Cup (16 tbs), chopped | |
Directions
Heat 3 tablespoons peanut oil in a large heavy skillet over medium-high heat.
Brown the lamb shanks well on all sides.
When brown, transfer shanks to a 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 the braised lamb shanks on a large serving platter.
Coat with hot yogurt sauce, top with crisp garlic and mint mixture.
Brown the lamb shanks well on all sides.
When brown, transfer shanks to a 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 the braised lamb shanks on a large serving platter.
Coat with hot yogurt sauce, top with crisp garlic and mint mixture.
Chef
