Mozat Bellaban (Braised Lamb Shanks in Yogurt Sauce) 6 lamb shanks 2/3 cup peanut oil 1 onion, quartered 1 carrot, peeled and chopped 2 bay leaves 4 cloves 1/2 teaspoon peppercorns 2 quarts plain yogurt 2 egg yolks 1/4 cup sifted cornstarch 1/2 teaspoon salt 4 tablespoons minced garlic 1/2 cup chopped fresh mint Heat 3 tablespoons peanut oil in a large heavy skillet over medium-high heat. Brown the lamb shanks well on all sides. When brown, transfer shanks to a large stock pot. Cover them with water. Add the onion, carrot, bay leaves, cloves, and peppercorns. Bring to a boil, then lower heat and simmer shanks 30 to 45 minutes until done. While shanks are simmering, prepare the yogurt sauce. Mix the yogurt, egg yolks, cornstarch, and salt together in a large enameled or stainless-steel pan. Gently boil the sauce for 10 minutes, stirring constantly to prevent lumping and scorching. Keep warm. When ready to serve, fry the garlic and mint in remaining 1/2 cup oil over medium-high heat, stirring well, until garlic browns and mint turns crisp. Place the braised lamb shanks on a large serving platter. Coat with hot yogurt sauce, top with crisp garlic and mint mixture. Serves 6. From the Kuwait-Sheraton Hotel for "The Sheraton World Cookbook" middle eastern recipe index christina m k al-sudairy buy the book!