Lamb Shanks with Yogurt Sauce

Prep Time

-- min

Cook Time


Total Time

-- hr



plated lamb shanks atop a yogurt sauce and decorated with edible flowers



  • 6 American Lamb shanks
  • 1/4 cup ketchup
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons Kosher salt
  • 1 tablespoon fresh black pepper ground
  • 1/2 teaspoon nutmeg
  • 2 grated onions (water only--see notes)
  • 1/2 cup olive oil
  • 2 onions cut in half
  • 2 heads of garlic
  • 3 whole cardamoms
  • 2 cinnamon sticks
  • 2 tablespoons whole peppercorns
  • 3 bay leaves
  • 2 cups stock

Yogurt Sauce (Skir sauce):

  • 2 cups Icelandic provisions plain Greek yogurt
  • 1 teaspoon garlic paste
  • 1/4 cup fresh dill, minced
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1/2 teaspoon chili flakes (optional)


  • Fresh parsley and dill
  • Pomegranate arils
  • Toasted pine nuts
  • Cracked Black pepper


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

Spread 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. 

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

Once ready, remove the foil and if the lamb requires more browning, leave it in the oven for an extra 10 minutes*.

* Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.

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

On a serving plate, spread the Skyr sauce.

Add the lamb shanks on top and garnish with your choice of garnishes. Enjoy!

raw lamb shanks in dish
cooked lamb shanks in dish
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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