American Lamb Shanks with Yogurt


June 16, 2022

Recipe provided by Two Purple Figs • Two Purple Figs, courtesy of the American Lamb Board (American Lamb Shanks with Yogurt | American Lamb).



6 Lamb shanks

1/4 cup Ketchup

3 tbsp Balsamic Vinegar

2 tbsp Soy sauce

2 tsp Kosher salt

1 tbsp Fresh ground pepper

1/2 tsp Nutmeg

Onion water - 2 grated onions squeezed using paper towel

1/2 cup Olive oil

2 Onions, halved

2 heads Garlic

3 Whole cardamoms

2 Cinnamon sticks

2 tbsp Whole peppercorns

3 Bay leaves

2 cups Stock

Yogurt Sauce

2 cups Plain yogurt

1 tsp Garlic paste

1/4 cup Fresh dill, minced

1 tbsp Lemon juice

Salt & pepper to taste

1/2 tsp Chili flakes (optional)


Fresh parsley & dill

Pomegranate arils

Toasted pine nuts

Cracked black pepper


1Preheat the oven to 375 degrees F.

2In a large bowl add the lamb shanks and flavoring ingredients (from the top until the olive oil only) and toss well.

3Spread the lamb in an oven safe baking dish. Add in the whole spices, cut up onions and garlic. Try to squeeze them in the dish and divide them evenly so the flavor spreads evenly as well. Pour the stock over the lamb dish and cover the plate with foil.

4Roast the shanks until tender--this should take between 100-120 minutes (depending on the size of your lamb shanks).

5 Once ready, remove the foil and if the lamb requires more browning, leave it in the oven for an extra 10 minutes. Note: USDA recommends cooking lamb to a minimum 145 degree internal temperature with a 3 minute rest.

6In the meantime, make the yogurt sauce. Mix all ingredients together in a bowl until blended.

7 On a serving plate, spread the sauce. Add the lamb shanks on top and garnish with your choice of garnishes.