LevantineShakriyeh (Syrian Lamb Shanks in Warm Yogurt Sauce)
Lamb shanks simmered with whole spices until tender, then finished in a warm yogurt sauce thickened with egg and cornstarch and topped with garlic and cilantro fried in oil. A Syrian feast dish for Eid and the first day of Ramadan, served over vermicelli rice.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Saucepan or pot, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Browning
8 minutesHigh heatHeat 15 ml of the oil in a large pot on medium-high heat and brown the lamb shanks for 8 minutes, turning them.
Success cueShanks browned on all sides.
- 02
Broth
1 hour and 35 minutesGentle simmerAdd the quartered onion, bay leaves, cardamom, cinnamon, allspice, cloves, black pepper, 12 g of the salt and the water. Bring to a boil, skim, cover and simmer for 1½ hours until the meat is very tender.
Success cueMeat that pulls away from the bone.
- 03
Straining
3 minutesLift out the shanks, strain the broth and measure 500 ml. Keep the rest for another meal.
Success cueClear broth with the spices strained out.
- 04
Yogurt
10 minutesMedium heatIn a clean pot, whisk the cold yogurt with the cornstarch, egg and the rest of the salt until smooth. Cook on medium heat for 10 minutes, stirring all the time in one direction, until it boils and thickens.
Success cueA smooth sauce that coats the spoon.
Watch outStop stirring and the yogurt splits; keep going until it boils.
- 05
Finishing
10 minutesLow heatStir in the measured broth, add the shanks and simmer on low heat for 10 minutes.
Success cueShanks warmed through in a creamy sauce.
- 06
Topping
5 minutesMedium heatMeanwhile, toast the pine nuts in a dry pan for 3 minutes. Fry the crushed garlic in the remaining 30 ml of oil for 1 minute, add the chopped cilantro for 1 minute, then stir in the dried mint and pour it over the shakriyeh. Scatter the pine nuts on top.
Success cueFragrant green garlic oil over the white sauce.
Watch outGarlic burns fast; take it off when pale gold.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
The egg and cornstarch stabilise the yogurt so it can boil without splitting.
- • Use full-fat yogurt; low-fat yogurt splits more easily.
- • Stir the yogurt in one direction with a wooden spoon, as Syrian cooks do, until it boils.
Common mistakes
- • Adding hot broth to the yogurt before it has boiled and thickened, which splits it.
- • Cooking the yogurt on high heat without stirring.
Substitutions
- • Instead of lamb shanks: bone-in lamb shoulder pieces or chicken pieces (simmer chicken for 40 minutes)
- • Instead of cilantro: more dried mint
Serving ideasServe hot over vermicelli rice, with the sauce spooned around the shanks.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 540
- Protein
- 35.1g
- Carbs
- 17.9g
- Fat
- 36.4g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Milk, Egg, Tree nuts
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
When is shakriyeh served?
In Syria it is a dish for Eid al-Fitr and Eid al-Adha and is often cooked on the first day of Ramadan, since its white sauce stands for a bright start.
Is shakriyeh the same as laban emmo?
They are close. Lebanese laban emmo usually adds small whole onions to the yogurt; shakriyeh keeps the sauce plain.
What do you serve with shakriyeh?
White rice with toasted vermicelli is the classic partner; the sauce is spooned over the rice.
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