Slow-Braised Lamb Shanks with Yoghurt Sauce recipe

Name: Slow-Braised Lamb Shanks with Yoghurt Sauce
Total time: 210 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 Lamb Shanks; 200 g Yoghurt; 30 g Butter; to taste Salt; to taste Black Pepper

Tender lamb shanks cooked until falling off the bone, served with a sharp yoghurt sauce to balance the richness. This is a comforting dinner with deep, savoury flavour.

210 min · Hard · British Jump to method

Slow-Braised Lamb Shanks with Yoghurt Sauce

Ingredients

4 servings

4 Lamb Shanks
200 g Yoghurt
30 g Butter
to taste Salt
to taste Black Pepper

Nutrition	Per serving
Calories	440 kcal
Protein	36 g
Carbohydrates	3 g
Fat	32 g
Saturated fat	14 g
Fibre	0 g
Sugar	3 g
Sodium	250 mg

Why this works

Protein-rich and satisfying, but relatively high in fat and saturated fat from lamb shanks and butter.

High-quality protein. Lamb shanks provide a substantial amount of complete protein, supporting muscle maintenance and satiety.

Calcium and probiotics. Yoghurt contributes calcium and, if live cultures are present, may support gut health.

Saturated fat and sodium concern. Butter, lamb and added salt can push saturated fat and sodium higher, which may not suit heart-health goals.

Method

Preheat the oven to 160°C (Fan 140°C, 320°F, Gas Mark 3).
Season the lamb shanks generously with salt and black pepper.
Place them in a roasting tin with a few knobs of butter and cover tightly with foil.
Bake for 3 to 3½ hours until the meat is very tender and pulling away from the bone.
Warm the yoghurt gently in a bowl and season with a little salt and black pepper for a simple sauce.
Rest the lamb for 10 minutes, then serve with the yoghurt sauce spooned alongside.

Prefer the classic version? Tender Lamb Shanks in Jar Sauce

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