Slow-simmered lamb shanks form the heart of Laban Emoh, a traditional dish where tender, shredded meat is folded into a silky, warm yogurt sauce. By straining the stock and incorporating the onions back into the liquid, the base gains a depth that balances the slight acidity of the creamy yogurt. The final addition of butter-fried garlic and dried mint provides a fragrant finish that cuts through the richness of the meat.

This style of cooking relies on patience, allowing the collagen in the shanks to break down until the meat pulls away effortlessly from the bone. Once shredded and pan-seared for a quick, golden crust, the lamb is stirred into the thickened yogurt, creating a hearty, textured consistency that clings to every bite. It is a slow-cooked meal designed for gatherings where the slow transition from stovetop to table is part of the experience.

Serving this over a bed of buttery vermicelli rice or nutty mujadara provides the necessary foundation to soak up the savory yogurt gravy. It is a structured, traditional preparation that balances tang, aromatics, and tender protein, making it a reliable centerpiece for a weekend dinner when you have the time to let the aromatics develop fully.

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Laban Emoh, or Shakriyeh, is a cornerstone of Levant cuisine that celebrates the pairing of tender meat with a warm, silken yoghurt sauce. If you enjoy the comfort of this dish, you might also like preparing stuffed zucchinis in creamy sauce, which uses a similar technique to achieve a luxurious, tangy finish. For those who want to master the art of working with cooked yoghurt, our guide on how to prepare traditional yoghurt-based vegetables offers further insight into creating these timeless, soul-warming meals at home.

Key Ingredients

Lamb shanks: The primary protein is simmered until tender, shredded, and then pan-fried in butter.
Yoghurt: Forms the creamy, tangy base of the sauce when combined with the lamb stock.
Lamb stock: Infused with onions and spices, it provides the savory liquid base for the yoghurt sauce.
Garlic: Freshly crushed and sautéed with butter to create a pungent aromatic finish.
Dried mint: Provides a distinctive herbal note when fried in butter and swirled into the final dish.
Corn flour: Acts as the thickening agent to achieve the perfect consistency for the yoghurt sauce.
Onions: Simmered with the lamb and then squashed into the stock to enrich the cooking liquid.

Explore More Yoghurt-Based Comfort Foods

Classic Shakriyeh is the perfect alternative if you are looking to refine your technique for simmering meat in a perfectly thickened yoghurt base.
Hearty Koussa Bi Laban offers a vegetable-forward take on the yoghurt-sauce theme, making it a great companion for a diverse Levantine menu.
Lebanese Zucchini in Yoghurt shows just how versatile the classic yoghurt sauce can be when balanced with fresh squash and aromatic herbs.

Laban Emoh Aka Shakriyeh

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Ingredients

2 kilos lamb shanks on bone @marble_meats )3 brown onions (peeled and quartered)1 @mimosspicebags2 litre jalna yoghurt @jalna_yoghurt4 tbs corn flour (diluted with about 100mls water )ButterOil6 freshly crushed garlic3 tbs dry mint1 tbs salt

Method

Firstly fry off the lamb shanks in some oil until they have colour and place into a new pot with the spice bag and onions and water , cook them about 3-4 hours on a low simmer and covered 3/4 of the way .Once they are done remove the shanks , cool and shred and then strain the stock separating the onion from the stock .Using a sifter use a tool to squash the onions vigorously into the stock . Squashing them well to flavour the stock (refer to highlight ).For 2 litres yoghurt you’ll need to reserve about 800ml of the lamb stock for a perfect consistency .Add yoghurt to a large pot and add the diluted corn flourStir until it comes to a boil .Once it comes to a boil slowly incorporate the stock into the yoghurt and stir well , add the salt and simmer on low heat .If you want less of a lamb flavour in the yoghurt , substitute the stock with water it’s up to you .Add the shredded shanks to a pan and fry in a little butter for a minute or so .Add them into the yoghurtFry off butter , garlic and dry mint in a pan for 30 seconds then add that into the pot with yoghurt and mix together.Serve with vermicelli rice or emjadera .

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