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Ingredientes
- 6 x lamb shanks
- 2/3 c. peanut oil
- 1 x onion, quartered
- 1 x carrot, peeled and minced
- 2 x bay leaves
- 4 x cloves
- 1/2 tsp peppercorns
- 2 quart plain yogurt
- 2 x egg yolks
- 1/4 c. sifted cornstarch
- 1/2 tsp salt
- 4 Tbsp. chopped garlic
- 1/2 c. minced fresh mint
Direcciones
- Heat 3 Tbsp. 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 in the onion, carrot, bay leaves, cloves, and peppercorns. Bring to a boil, then lower heat and simmer shanks 30 to 45 min till done.
- While shanks are simmering, prepare the yogurt sauce. Mix the yogurt, egg yolks, cornstarch, and salt together in a large enameled or possibly stainless-steel pan. Gently boil the sauce for 10 min, stirring constantly to prevent lumping and scorching. Keep hot.
- When ready to serve, fry the garlic and mint in remaining 1/2 c. oil over medium-high heat, stirring well, till garlic browns and mint turns crisp.
- Place the braised lamb shanks on a large serving platter. Coat with warm yogurt sauce, top with crisp garlic and mint mix.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 390g | |
| Recipe makes 6 servings | |
| Calories 452 | |
| Calories from Fat 307 | 68% |
| Total Fat 34.78g | 43% |
| Saturated Fat 10.96g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 354mg | 15% |
| Potassium 599mg | 17% |
| Total Carbs 24.71g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 16.41g | 11% |
| Protein 12.07g | 19% |
