LAMB SHANKS IN YOGURT SAUCE

With tender lamb braised in aromatic spices and cloaked in a creamy, tangy yogurt sauce, this LAMB SHANKS IN YOGURT SAUCE dish is a perfect blend of comfort and elegance. As a busy mom of four, I love recipes that feel gourmet but are simple enough for a weeknight, and this one delivers big time.

Lamb shanks are the ultimate comfort food—slow-braised until they’re fall-off-the-bone tender, infused with warm spices like cinnamon, cloves, and cardamom. The creamy yogurt sauce, enriched with egg, adds a velvety, tangy finish that elevates every bite. Topped with toasted pine nuts, fresh cilantro, and mint, this dish is as beautiful as it is delicious. Whether you’re hosting a dinner party or treating your family to something special, these lamb shanks will leave everyone asking for seconds (and the recipe!).

Dry for a Perfect Sear: Patting the lamb shanks dry ensures a gorgeous, caramelized crust that locks in flavor.

Don’t Rush the Braise: Low and slow is the key to tender lamb. Check halfway through to stir gently and keep the flavors mingling.

Temper the Yogurt: Slowly blending the hot braising liquid into the yogurt mixture prevents curdling, ensuring a silky-smooth sauce.

Toast with Care: Keep an eye on those pine nuts—they go from golden to burnt quickly, so stir frequently and remove from heat once fragrant.

This recipe is a canvas for creativity. Want a bit more warmth? Add a pinch of smoked paprika or cumin to the braising liquid. For a Mediterranean twist, toss in some chopped preserved lemon or a handful of olives. The yogurt sauce is so versatile, it pairs beautifully with any side that soaks up its creamy goodness.

These lamb shanks are a game-changer for cozy family dinners, holiday gatherings, or even a romantic date night at home. The hands-off braising makes it a lifesaver for busy days, while the rich, aromatic flavors feel like a special occasion. I love keeping leftovers (if there are any!) for a quick lunch—these shanks are just as delicious cold, straight from the fridge, for a satisfying bite when hunger strikes.

Ready to fill your kitchen with the irresistible aroma of braised lamb and warm spices? I’d love to hear how your lamb shanks turn out! Drop a comment below or tag me on social media with your creations.

Bon appétit! Your fork is waiting!

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Prep Time 10

Cook Time 2

Total Time 2 10

Course Main Course

Servings lamb shanks

Calories 478 kcal

Ingredients

4 lamb shanks
2 TBSP butter
2 yellow onions peeled and quartered
4 whole garlic cloves peeled
2 bay leaves
2 cinnamon sticks
1 ½ tsp ground cardamom
½ tsp ground cinnamon
4 cloves
¼ tsp ground nutmeg
½ tsp black pepper
2 tsp salt
6 cups water
4 cups plain whole yogurt
2 eggs

TOPPINGS

⅓ cup fresh cilantro chopped
2 TBSP fresh mint chopped
2 TBSP pine nuts toasted

Instructions

Pat the lamb shanks dry with paper towels to ensure a good sear. Season generously with salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, melt butter over medium-high heat.
Add the seasoned lamb shanks, cinnamon sticks, ground cinnamon, cloves, cardamom, ground nutmeg, whole garlic cloves, and quartered onion. Sear the shanks for 3–4 minutes per side until deeply browned, turning carefully to avoid burning the spices.
Add enough water to mostly submerge the lamb shanks.
Bring to a gentle simmer, then cover with a tight-fitting lid and reduce heat to low. Braise on the stovetop for 1.5–2 hours, or until the lamb is fork-tender and easily pulls away from the bone. Check halfway through to stir gently and keep the flavors mingling. Alternatively, transfer the covered Dutch oven to a preheated 325°F oven and braise for the same duration, checking occasionally to ensure the liquid level remains adequate.
In a medium bowl, whisk together plain yogurt and eggs until smooth and fully combined. Gradually whisk in 1 cup of the hot braising liquid, a little at a time, to temper the yogurt mixture and prevent curdling. If the sauce remains smooth, pour it over the lamb shanks in the pot and heat gently over low heat, stirring occasionally, until warmed through and slightly thickened (do not let it boil).
If the sauce splits, carefully remove the lamb shanks and set them aside. Strain the braising liquid through a fine-mesh sieve to remove and discard the whole spices, reserving the onion and garlic if desired. Blend the strained liquid, along with the onion and garlic (if using), in a blender or with an immersion blender until smooth. Return the blended sauce and lamb shanks to the pot. Heat gently over low heat, stirring occasionally (avoid boiling).
If the sauce splits, carefully remove the lamb shanks and set them aside. Strain the braising liquid through a fine-mesh sieve to remove and discard the whole spices, reserving the onion and garlic if desired. Blend the strained liquid, along with the onion and garlic (if using), in a blender or with an immersion blender until smooth. Return the blended sauce and lamb shanks to the pot. Heat gently over low heat, stirring occasionally (avoid boiling).
In a small skillet, toast pine nuts over medium heat for 1–2 minutes, stirring frequently, until golden and fragrant. Watch closely to prevent burning, then transfer to a plate to cool.
Serve the lamb shanks hot, garnished with a generous sprinkle of chopped fresh cilantro, mint, and the toasted pine nuts.
Pair the lamb shanks with roasted seasonal vegetables or a refreshing cucumber-dill salad to complement the rich yogurt sauce.

Video

Notes

Nutrition

Serving: 1lamb shankCalories: 478kcalCarbohydrates: 22gProtein: 52gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 242mgSodium: 1483mgPotassium: 1024mgFiber: 3gSugar: 15gVitamin A: 584IUVitamin C: 8mgCalcium: 397mgIron: 5mg

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LAMB SHANKS IN YOGURT SAUCE