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–+ servings
two large cooked lamb shanks in yogurt sauce placed in a small dish, along with a plate of cut up radish and green onions, and a small plate of toasted pine nuts
5 from 3 ratings

Syrian Shakriyeh (Lamb & Yogurt Stew)

Yield: 6 servings
Prep: 10 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 25 minutes
Author: Amina Al-Saigh
This authentic Syrian recipe features tender lamb shanks infused with whole spices, then simmered in a thick and luscious yogurt stew. It's best enjoyed over a plate of rice. This stew is cooked quickly using a pressure cooker, but stove top instructions are also included!
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Ingredients
 

For the Lamb Shanks

  • 4 Lamb Shanks
  • 1 tablespoon olive oil or vegetable oil
  • 1 large yellow onion, peeled & quartered
  • 4 bay leaves
  • 10 green cardamom cloves
  • 2 cinnamon sticks
  • 1/2 teaspoon whole allspice
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon black peppercorns
  • 2 teaspoons kosher salt
  • 8 cups water

For the Yogurt Stew

  • 1.5 kg Whole Yogurt (2x 750g Containers)
  • 2 teaspoons kosher salt, more per preference
  • 2 tablespoons cornstarch
  • 1 egg
  • 2 cups lamb broth, more as needed

For the Topping:

  • 3 large garlic cloves, crushed
  • 2 tablespoons olive oil
  • 1/4 cup chopped cilantro, (optional)
  • 2 tablespoons dried mint, (optional)
  • 2 tablespoons toasted pine nuts or slivered almonds, toasted

Equipment

Instructions
 

To Cook the Lamb Shanks:

  • lamb shanks being seared in an instant pot
    Start by heating the oil in a large pot and searing the lamb shanks on all sides until lightly golden. If you're using an instant pot, you can do this directly in it, on the "SAUTE" function. You can work in batches of 2 shanks at a time.
  • lamb shanks, cut up onions, and water in an instant pot
    Once the shanks are seared, return them all to the pot. Add the quartered onions and the water. Bring to a boil on the "SAUTE" mode of the instant pot.
  • lamb shanks, water, onions, bay leaves, cardamom, black pepper, and salt in an instant pot
    Once the water is boiling, you will notice some foam on the surface. Skim off all the foam that forms. Then, add all of the whole spices.
  • lamb shanks that have been pressure cooked along with broth and whole spices inside an instant pot
    Instant Pot: Cover the instant pot and switch the knob to "SEALING". Pressure cook on high pressure for 45 minutes.
    Stove Top: Cover the pot halfway with a lid and boil for 1 to 1.5 hours until the shanks are very tender. Continue to replenish water as needed, ensuring the shanks are mostly covered.
  • Allow the instant pot to release pressure naturally for 10 minutes, then manually release all the pressure.
  • lamb shanks that have been pressure cooked placed inside a glass bowl
    Remove the shanks from the pot and set aside. Strain the broth to get rid of the onions and the whole spices and set aside.

To Make the Yogurt Stew:

  • yogurt, a raw egg, and cornstarch in a dutch oven
    In a large pot, add the yogurt, cornstarch, egg and salt. Whisk together until all the ingredients are combined, before turning on the stove.
  • yogurt stew in a pink dutch oven, with a whisk inside
    Place the pot on medium heat and continue to whisk as the yogurt comes up to temperature. It will start to simmer gently within 10 minutes. Keep whisking.
  • Once the yogurt is hot and bubbles start to form on the surface, add 2 to 3 cups of the lamb broth and continue to whisk. Add one cup at a time and check the consistency of the yogurt. It should not be too thin, so adjust the amount of broth you add based on the consistency.
  • lamb shanks simmering in a yogurt stew inside a pink dutch oven
    Place the shanks into the yogurt stew and simmer for 10 minutes on medium low heat.

For the Garnish / Topping:

  • In a small skillet on medium heat, add the olive oil and heat it. Once hot, add the crushed garlic and stir until lightly golden and fragrant. If using cilantro, add it with the garlic in the last few seconds.
  • Pour the garlic and oil over the shakriyeh when you are ready to serve. You can also top with dried mint if you like.
  • lamb shank in a yogurt sauce plated next to rice with vermicelli noodles in a black plate. The garnish is pine nuts, chopped parsley, and some cut up radish.
    Serve the shakriyeh alongside vermicelli rice and garnish with toasted pine nuts.

Notes

  • It is much quicker to cook the lamb shanks in a pressure cooker or instant pot. However, if you don't have one, allow enough time to boil the shanks on the stove top for at least 1.5 hours until tender.
  • Using an egg and cornstarch helps to stabilize the yogurt so it does not split. However, if it does split, simply blend it using an immersion blender and it will go back to normal.
  • For the topping, you can use garlic with cilantro, or garlic with dry mint. Or omit both and just use garlic.
Serving: 1g, Calories: 435kcal, Carbohydrates: 22g, Protein: 37g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.003g, Cholesterol: 145mg, Sodium: 1794mg, Potassium: 815mg, Fiber: 3g, Sugar: 13g, Vitamin A: 357IU, Vitamin C: 5mg, Calcium: 375mg, Iron: 4mg
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