Kuzu İncik (Slow-Braised Lamb Shanks with Root Vegetables)
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Ingredients
- 4 lamb shanks
- 2 carrots, sliced
- 1 onion
- 4 garlic cloves
- 400 g tinned chopped tomatoes
- 2 tbsp olive oil
- 400 ml lamb stock
- 2 bay leaves
Nutrition (per serving)
- Calories
- 823 kcal
- Protein
- 67.6 g
- Carbohydrate
- 10.6 g
- of which sugars
- 7.8 g
- Fat
- 56.3 g
- of which saturates
- 23.9 g
- Fibre
- 2.8 g
- Salt
- 1.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4).
- 2
Heat the olive oil in a large flameproof casserole and brown the lamb shanks all over for 8-10 minutes; lift out and set aside.
- 3
Add the onion, carrots and garlic cloves to the pan and cook for 6 minutes.
- 4
Return the lamb shanks to the pan with the tinned chopped tomatoes, lamb stock and bay leaves.
- 5
Cover tightly and transfer to the oven to braise for 1 hour 15 minutes, turning the shanks once, until meltingly tender.
- 6
Season with salt and black pepper before serving.
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