Turkish · Dinner
Slow-Braised Lamb Shank with Rice
Kuzu Incik
Central Anatolian slow-braised lamb shank with onion, carrot, garlic, and tomato in a deep red broth, served over butter-toasted rice pilaf with parsley and a squeeze of lemon for a celebratory plate.
$$
15 minsPrep
75 minsCook
90 minsTotal
HardLevel
Nutrition per serving
720Calories
42gProtein
28gFat
68gCarbs
8gSugar
4gFiber
780mgSodium
95mgChol
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Instructions
1
Prep
Pat lamb shanks dry, rub with salt and pepper. Dice onions, slice carrots into 5mm rounds, slice garlic, grate tomatoes. Chop parsley, halve lemons. Heat oven to 160°C.
2
Sear
Heat olive oil in large heavy lidded oven-safe pot over medium-high for 2 minutes. Sear lamb shanks 4 minutes per side over high heat until deeply browned all over.
3
Saute
In same pot over medium, cook onions and carrots 5 minutes until softened. Add garlic 30 seconds, stir in tomato paste, oregano, cumin, and salt 1 minute until darkened.
4
Build
Return lamb to pot, add grated tomatoes, bay leaves, and hot beef stock over medium heat 30 seconds until liquid simmers gently around shanks. While lamb braises in covered pot at 160°C for 60 minutes until fork-tender, melt butter in saucepan over medium 30 seconds, add rice and toast 1 minute. Pour 1.5 cup hot water with salt, cover, cook over low 12 minutes until tender.
5
Reduce
Lift lamb onto board, rest 5 minutes. Skim fat from braising liquid and reduce over medium-high heat 3 minutes until sauce coats a spoon.
6
Plate
Spoon rice onto warm plates, lay lamb shank across, ladle reduced sauce generously over, scatter parsley, and finish with a squeeze of lemon.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 680g (24 oz) lamb shank, bone-in
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 40ml (2.7 tbsp) extra-virgin olive oil
- 240g (8.5 oz) yellow onion
- 200g (7 oz) carrot
- 10 garlic cloves
- 400g (14.1 oz) ripe tomato
- 2 tbsp tomato paste
- 2 tsp dried oregano
- 1 tsp ground cumin
- 2 small bay leaves
- 600ml (2.5 cup) hot beef stock
- 200g (7 oz) basmati rice
- 20g (0.7 oz) unsalted butter
- 360ml (1.5 cup) hot water
- 20g (small handful) flat-leaf parsley
- 2 lemons