Turkish Braised Lamb Shanks - Kuzu İncik

My Braised Lamb Shanks (Kuzu İncik in Turkish) are cooked low and slow with garlic, herbs, and stock. The tender meat easily falls off the bone with a fork, and the broth becomes wonderfully rich and full of flavor. It's a dish you'll find in many home kitchens and small family restaurants across Turkey, and it's surprisingly easy to prepare even on a busy weeknight.

If you're new to Turkish cooking or just want an easy lamb recipe to try, this is a great place to start. There's nothing hard to find here, no unusual ingredients, no special equipment, just a pot, some patience, and a handful of pantry staples doing all the work.

It's hearty without being heavy, and perfect for a simple family dinner or a special occasion when served with Turkish Rice and Beet Cucumber Salad on the side.

Jump to:

• Why This Recipe Works
• What is Kuzu İncik?
• Choosing the Right Lamb Shank
• Ingredients You’ll Need
• How to Make Kuzu İncik - Turkish Braised Lamb Shanks
• Recipe Tips From the Chef
• Serving Suggestions: What Goes Well with Kuzu İncik
• Variations
• Storage and Reheating
• Nutrition Breakdown: What's in a Serving of Kuzu İncik?
• Recipe FAQs
• Related Recipes
• Turkish Braised Lamb Shanks - Kuzu İncik

Kuzu İncik 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.

Why This Recipe Works

• No hard-to-find ingredients. Just lamb shanks, a few vegetables, herbs, and stock, all things you can pick up at a regular grocery store.

• Everything cooks in one pot. You sear and braise the lamb in the same Dutch oven, so there's barely any cleanup.

• It's forgiving. Since the lamb braises low and slow for a couple of hours, it's hard to overcook and the meat gets more tender the longer it sits.

• The sauce makes itself. The vegetables and herbs simmer right alongside the lamb, so you end up with a rich, flavorful sauce without any extra steps.

• It freezes well. Cooked Kuzu İncik keeps in the freezer for up to three months, so it's an easy dish to make ahead.

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 İncik 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 İncik, 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 color and a fresh smell. Avoid grayish 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 Bone Broth 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.

• Garlic - adds a savory backbone to the braising liquid. I use whole cloves, roughly chopped.

• Carrots and Celery - add sweetness and body to the sauce as the lamb braises.

• Bay Leaves, Thyme, and Rosemary - infuse the braising liquid while the lamb cooks low and slow. Fresh or dried both work.

• Salt and Pepper - season the dish to taste. Go easy on the salt if you're using stock cubes or store-bought stock, since they're often salty already.

• Olive Oil - You'll need a small amount of good quality olive oil to seal the lamb shanks and saute the vegetables.

How to Make Kuzu İncik - Turkish Braised Lamb Shanks

Sear the Lamb Shanks

Preheat the oven to 175°C (350°F). 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 color. This step adds flavor to both the meat and the sauce. Once browned, take them out on a plate and set them aside.

Braise the Lamb Shanks

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 in the 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 to 15 minutes to thicken it up a bit.

Recipe Tips From the Chef

• Sear well: Don't skip browning the lamb shanks. It adds flavor and color 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 İncik

This dish goes great with fluffy Turkish rice or Lebanese Rice Pilaf with Vermicelli. The sauce from the lamb is full of flavor 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:

• Bazlama (Turkish Flatbread)

• Bulgur Pilavi (Turkish Bulgur Rice Pilaf)

• Briam - Greek Roasted Vegetables

• Çoban Salatası (Turkish Shepherd’s Salad)

• Makarna Salatası - Healthy Turkish Pasta Salad 

If you're looking for something lighter, a bowl of plain Homemade Greek Yogurt or Cacik can add a nice contrast.

Variations

Kuzu İncik is easy to adapt to what you have on hand. Here are a few ways cooks make it their own:

• Add potatoes or chickpeas to make the dish heartier. Add potato chunks in the last hour of cooking so they don't turn mushy.

• A can of crushed tomatoes or a spoonful of tomato paste added to the stock gives the sauce more body and a deeper color.

• For a richer sauce, add a splash of red wine along with the stock. Let it simmer for a minute before adding the rest of the liquid.

• Swap the cut: Beef shank or short ribs work with the same method if lamb shank isn't available, though they may need a little longer in the oven.

Storage and Reheating

One of the best things about Kuzu İncik 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 flavors settle.

You can freeze cooked Kuzu İncik 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 İncik?

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 to 550 (depending on sides and oil used)

• Protein: ~40g

• Fat: ~20g

• Carbohydrates: ~10 to 15g (from vegetables)

Recipe FAQs

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 Turkish Braised Lamb Shanks - Kuzu İncik as much as you enjoy eating it! 🙂