Turkish · Dinner
Braised Lamb Shank Stew (High-Protein)
Braised bone-in lamb shank simmered with white beans in a tomato-based Turkish sauce built on onion, garlic, and warm spices. Finished with lemon and parsley, the beans nearly double the protein of a standard shank stew while adding fiber, and the dish is served with the braising liquid spooned over.
$8
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
618Calories
50.1gProtein
29.7gFat
29.8gCarbs
6.1gSugar
8.5gFiber
780mgSodium
182mgChol
10.8gSat Fat
1198mgPotassium
130mgCalcium
6.8mgIron
2.8mcgVitamin B12
12mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the lamb shank dry with paper towel and season all over with salt and black pepper. Dice the onion, mince the garlic, and chop the parsley.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat and sear the shank on all sides for 6-8 minutes until deeply browned, then remove and set aside.
3
Sweat
Add the diced onion and minced garlic to the pot and sweat over medium heat for 4-5 minutes until soft and translucent.
4
Braise
Return the shank to the pot, add the tomato paste, cumin, paprika, cinnamon, crushed tomato, beef stock, and bay leaf, cover, and braise over low heat for 2 to 2.5 hours, turning once, until the meat pulls easily from the bone.
5
Simmer
Stir the beans into the pot and simmer uncovered over medium-low heat for 10 minutes until the sauce coats the back of a spoon.
6
Finish
Remove the bay leaf, stir in the lemon juice, taste and adjust salt and pepper.
7
Plate
Spoon the beans and sauce into a shallow bowl, set the shank on top, and scatter with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 17 oz480g bone-in lamb shank
- 1 cup90g, about a third of a 15.5 oz can cannellini bean
- 11 small onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 7 oz100g, a quarter of a 14.5 oz can canned tomato
- 1 cup240ml beef stock
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1 tsp1 tsp paprika
- 22 bay leaf
- 11 lemon, juiced
- 2 tbsp2 tbsp parsley
- salt and black pepper to taste
