It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Braised Lamb Shanks in Yogurt Sauce
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- #2153
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
6 lamb shanks
2/3 cup peanut oil
1 onion, quartered
1 carrot, peeled and chopped
2 bay leaves
4 cloves
1/2 teaspoon peppercorns
2 quarts plain yogurt
2 egg yolks
1/4 cup sifted cornstarch
1/2 teaspoon salt
4 tablespoons minced garlic
1/2 cup chopped fresh mint
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.
added by
saudigrrl
nutrition data
Nutritional data has not been calculated yet.
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