Add yoghurt and keep stirring gently till reduced. Pour lamb stock, and cook till lamb shanks are tender. Add salt to taste. Remove the lamb shanks, reserving the flavoured stock. Bathe the lamb shanks with saffron and cream.
Strain the flavored stock and put saffron cream-bathed lamb shanks into it. Let the shanks braise in it till fully done.
Add lemon juice according to desired tanginess. Serve garnished with fried onions, mint sprig and saffron cream. Serve with soft kulcha or steamed rice.