Kuzu Incik - Turkish Lamb Shank

5 from 1 vote

Kuzu Incik is a slow-cooked Turkish dish made with lamb shank gently simmered with vegetables, and herbs until it's tender and full of flavour.

Prep Time10

Cook Time2

Total Time2 10

Course: Main Course

Cuisine: Mediterranean, Turkish

Diet: Gluten Free, Low Lactose

Servings: people

Calories: 550kcal

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.

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.