Kuzu Incik is a delicious Turkish dish made with lamb shank gently simmered with vegetables and herbs in stock until it's tender and full of flavour. If you’re new to Turkish food or just want an easy lamb recipe to try, Kuzu İncik is a great place to start. You won’t need any hard-to-find ingredients or complicated techniques.
This Turkish braised lamb dish feels cozy and hearty without being too heavy. It’s perfect for a simple family dinner or a special gathering when served with Turkish Rice Pilaf (Sehriyeli Pilav) on the side.
Jump to:
- What is Kuzu İncik?
- Choosing the Right Lamb Shank
- Ingredients You’ll Need
- How to Make Kuzu Incik - Turkish Lamb Shank
- Recipe Tips From the Chef
- Serving Suggestions: What Goes Well with Kuzu Incik
- Storage and Reheating
- Nutrition Breakdown: What's in a Serving of Kuzu Incik?
- Recipe FAQs
- Related Recipes
- Kuzu Incik - Turkish Lamb Shank
Kuzu Incik isn’t just something you find in home kitchens; it’s also a popular choice in traditional lokantas (small family-owned restaurants). The method might be slightly different from region to region, but the idea stays the same — lamb cooked until soft in a broth that becomes rich and tasty over time.
What is Kuzu İncik?
Kuzu İncik is the lower part of the lamb leg, known as the shank. It’s a tougher cut of meat, but when it’s cooked slowly, it becomes soft, tender, and full of flavor.
In Turkish homes, Kuzu Incik is usually braised with basic ingredients like onions, garlic, bay leaves, and carrots. Some recipes also add tomatoes, potatoes, celery, or chickpeas to make it even heartier.
Choosing the Right Lamb Shank
When making Kuzu Incik, selecting the right lamb shank is important. The shank is taken from the lower leg of the lamb. It's a cut that has lots of connective tissue and muscle. That might not sound exciting, but when it's cooked slowly, all of that tissue breaks down and turns into soft, juicy meat.
Look for shanks that are meaty and have a good amount of marbling. This fat helps keep the meat moist during the long cooking process. Freshness is key, so choose lamb that has a bright red colour and a fresh smell. Avoid greyish or dry-looking cuts.
There are two types of lamb shanks: fore shanks (from the front legs) and hind shanks (from the back legs). Hind shanks tend to be larger and meatier, while fore shanks are smaller and cook a bit faster. Either works fine for this recipe.
Pro Tip: If you’re cooking for guests, go with hind shanks. They’re more generous and look impressive on a plate.
Ingredients You’ll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Lamb Shanks - You'll need one lamb shank per portion. They should be fresh, have a little fat, and be roughly the same size so they cook evenly. If possible, buy from a trusted butcher who can provide quality cuts.
- Shallots - I use banana shallots and cut them into chunks but you can also use brown or white onions.
- Stock - I prefer using Homemade Beef Stock but Chicken Stock works great as well. You can use stock cubes if you don't have any stock in hand. Use salt with caution as ready-made stocks and stock cubes contain salt already.
- Flavorings - Garlic, bay leaves, thyme, salt, pepper, rosemary, carrot, and celery work great with braised lamb shanks.
- Olive oil - You'll need a small amount of good quality olive oil to seal the lamb shanks and sauté the vegetables.
How to Make Kuzu Incik - Turkish Lamb Shank
Preheat the oven to 175 ℃ 9350 ℉). Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb shanks and sear them on all sides until they get a golden colour. This step adds flavour to both the meat and the sauce. Once browned, take them out on a plate and set them aside.
In the same pot, lower the heat a bit. Add shallots and cook until they soften. Add garlic, carrots, and celery. Sauté for about 5 minutes.
Stir in rosemary, thyme, bay leaves, salt, and freshly ground pepper, sauté for a few seconds. Place the lamb shanks back into the pot. Pour in the broth (or water) and bring everything to a boil.
Once it boils, cover the pot, place it into hot oven, and let it cook gently for about 2 to 2½ hours. Check for seasoning at the end. If the sauce is too thin, you can uncover the pot and simmer for another 10–15 minutes to thicken it up a bit.
Recipe Tips From the Chef
- Sear well: Don’t skip browning the lamb shanks. It adds flavour and colour that you won’t get otherwise. It takes a few extra minutes, but it's worth it.
- Keep it gentle: Lamb shank needs time. If you cook it too fast or over high heat, the meat can turn tough. Always simmer low and slow.
- Use good broth: If you can, use homemade chicken or beef broth for an even richer taste.
- Let it rest: Giving the cooked lamb a few minutes to rest before serving helps the juices redistribute, keeping it nice and tender.
- Taste the sauce before serving. Sometimes the lamb and broth bring enough salt, other times you’ll need more. Don’t assume — check before you serve.
Serving Suggestions: What Goes Well with Kuzu Incik
This dish goes great with Turkish Rice Pilaf (Sehriyeli Pilav). The sauce from the lamb is full of flavour and works beautifully poured over rice or Creamy Mashed Potatoes. Some people prefer serving it with a crusty loaf of bread to mop up the juices.
Other popular pairings:
If you're looking for something lighter, a plain yogurt or Cacik (Turkish Yogurt Dip) can add a nice contrast.
Storage and Reheating
One of the best things about Kuzu Incik is how well it keeps. If you have leftovers, store them in an airtight container in the fridge. The dish stays good for up to five days and tastes even better the next day, once the flavours settle.
You can freeze cooked Kuzu Incik for longer storage. Just let it cool fully, store it in freezer-safe containers, and use within 3 months. Thaw overnight in the fridge before reheating.
Reheat gently on the stove over low heat with a splash of water or broth. Avoid boiling — just warm it through until hot. If you’re using a microwave, cover the container with a lid or plate to avoid drying it out.
Nutrition Breakdown: What's in a Serving of Kuzu Incik?
While lamb shanks are a bit fatty, they’re also a rich source of protein and nutrients, and are a good source of B12, iron, and zinc. The slow cooking method keeps nutrient loss to a minimum. You can reduce fat by skimming off some of the oil from the sauce before serving. If you're trying to make a lighter meal, serve with a fresh salad or grilled veggies instead of starchy sides.
Per Serving (roughly):
- Calories: ~450–550 (depending on sides and oil used)
- Protein: ~40g
- Fat: ~20g
- Carbohydrates: ~10–15g (from vegetables)
Recipe FAQs
Yes, Kuzu Incik can be cooked in a slow cooker. Sear the shanks first for added flavor, then cook on low for 6-8 hours with your choice of vegetables and spices.
Avoid cooking at high temperatures, which can toughen the meat. Also, ensure there's enough liquid in the pot to prevent drying out during the long cooking process.
Marinating is not essential but can enhance flavor. A simple marinade of olive oil, garlic, and herbs for a few hours or overnight can infuse the meat with additional taste.
Related Recipes
For more traditional Turkish lamb dishes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this hearty and delicious Kuzu Incik - Turkish Lamb Shank as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking Gorgeous
Kuzu Incik - Turkish Lamb Shank
Equipment
Ingredients
- 4 lamb shanks
- 1 tablespoon olive oil
- 5 banana shallots (cut into chunks)
- 4 cloves garlic (roughly chopped)
- 2 medium carrots (cut into chunks)
- 2 sticks celery (sliced)
- 2 cups beef stock or chicken stock
- 2 sprigs thyme
- 1 sprig rosemary
- 2 bay leaves
- 1 teaspoon salt (adjust it to your taste)
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 175 ℃ 9350 ℉). Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the lamb shanks and sear them on all sides until they get a golden colour. This step adds flavour to both the meat and the sauce.
- Once browned, take them out on a plate and set them aside.
- In the same pot, lower the heat a bit. Add shallots and cook until they soften. Add garlic, carrots, and celery. Sauté for about 5 minutes.
- Stir in rosemary, thyme, bay leaves, salt, and freshly ground pepper, sauté for a few seconds.
- Place the lamb shanks back into the pot. Pour in the broth (or water) and bring everything to a boil.
- Once it boils, cover the pot, place it to hot oven, and let it cook gently for about 2 to 2½ hours.
- Check for seasoning at the end. If the sauce is too thin, you can uncover the pot and simmer for another 10–15 minutes to thicken it up a bit.
Notes
- Sear well: Don’t skip browning the lamb shanks. It adds flavour and colour that you won’t get otherwise. It takes a few extra minutes, but it's worth it.
- Keep it gentle: Lamb shank needs time. If you cook it too fast or over high heat, the meat can turn tough. Always simmer low and slow.
- Use good broth: If you can, use homemade chicken or beef broth for an even richer taste.
- Let it rest: Giving the cooked lamb a few minutes to rest before serving helps the juices redistribute, keeping it nice and tender.
- Taste the sauce before serving. Sometimes the lamb and broth bring enough salt, other times you’ll need more. Don’t assume — check before you serve.
Leave a Reply