Laban Emmo is a traditional Lebanese braise of tender lamb shanks in a thickened yogurt sauce, finished with toasted almonds and served over vermicelli rice. Its signature trait is the rich, creamy sauce made by tempering yogurt and cornstarch into the lamb's reduced stock.
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Heat the olive oil in a pan over medium-high heat and fry the onion until softened, then add the meat until slightly colored. Add the chicken stock to just cover the meat and cook with the spices and some aromatics of your choice (bay leaf, cinnamon stick, etc.) until the lamb is tender and the stock has reduced to a quarter. Set aside.
Make a slurry with the cornstarch and a little cold water, then whisk it into the yogurt. Add the yogurt mixture to the lamb and its stock, along with the mashed garlic and mint (or coriander). Return the pan to low heat and stir continuously until the sauce boils and thickens to a creamy consistency. Adjust seasoning if needed, then transfer to a serving dish. Top with melted butter and toasted slivered almonds.
Written automatically by CookOS, not by the creator.
Refrigerate in an airtight container up to 3 days. Reheat on low heat with a splash of stock or water to restore sauce consistency. Freeze the lamb and stock separately from the yogurt sauce for best results.
Written automatically by CookOS, not by the creator.
Yes. Lamb shank is traditional, but shoulder or neck work well. Adjust cooking time in step 1 until the meat is tender and stock reduces to a quarter.
Temper the yogurt by whisking the cornstarch slurry into it first (step 2), then add to the hot stock slowly while stirring. Keep heat on low and stir continuously as it comes to a boil to prevent breaking.
Yes. Prepare through step 1, cool, and refrigerate up to 2 days. Reheat gently on low heat, then add the yogurt mixture (step 2) just before serving.
The recipe offers fresh coriander as an alternative, or try 1 tsp dried oregano or 1/2 tsp dried thyme mixed with the garlic.
The yogurt sauce can separate when frozen. Freeze only the lamb and stock (step 1), thaw, then prepare the yogurt mixture fresh before serving.
