Instructions: 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.

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