Yogurt Braised Lamb Shanks

30 minutes (plus 3 hours for braising)


Yogurt Braised Lamb Shanks Recipe
Club Noor

by Saba Wahid

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2 lamb shanks

cup  of tomato sauce

1 cup whole milk yoghurt

2 tsp cumin powder

½ tsp  chili powder

1 tsp coriander powder

2 black cardamom pods

4-5 cloves of roasted garlic

1 tbsp  minced ginger

1 cup water

1 tsp  sea salt (or to taste)

Fresh ground pepper

4 tbsp Noor Oil



Reno aunty and I go way back, a family friend who was always supportive of my culinary endeavors. A passionate foodie herself, this woman always had a couple of tricks up her sleeve when it came to hosting a dinner party and these lamb shanks were one of them. She invited me over to her house one day to experiment with a couple of her recipes, then one thing led to the next and we were mixing up spices and braising some lamb shanks.

These don’t have a specific origin, other than being inspired by the subcontinent. With a medley of spices and the hearty portion of lamb, this dish has strong ties with anyone originating from this region. Reno and I worked through the recipe, and with some nips, and tucks and “Saba Style” modifications we came up with a gorgeous plate of food together. A fantastic foodie afternoon well spent with plenty to show for it.

Steps Involved:

Preheat the oven to 325°F

Season the lamb shanks with ½ tsp salt and fresh ground pepper. Using your hands, pat the seasoning into the meat for even distribution.

Bring the Noor Oil to a high temperature in a non stick oven proof pan (with tight fitting lid). Sear the lamb shanks in the hot Noor Oil for approximately 3-4 minutes or until browned on all sides. Remove from the pan and set aside to rest.

Next, add the cardamom pods and fry for 10-15 seconds, then add the minced ginger and roasted garlic cook for 3-4 minutes or slightly brown. Remove the pan from the heat, allow it to slightly cool, now add the yoghurt, tomato sauce, water and mix through. Adjust the heat to a medium high temperature, return the pan back to the heat, and add the remaining spices and salt, mix through.

Now add the lamb shanks back to the pan ensuring they are covered, bring the liquid to a boil at a high temperature. Lastly, cover and place in the oven to braise for approximately 3 hours, checking and turning the shanks every 30 minutes. The lamb should be tender and almost falling off the bone.

Remove the pan from the oven and place it back on the flame at a high temperature. Remove the lid and bring the braising liquids to a boil. Now reduce heat and simmer for 6-7 minutes or until the liquid has reduced by half, continuously basting the lamb shanks throughout the process.


Serve with your favorite side, rice or bread and enjoy!


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