Turkish Braised Lamb Shanks - Kuzu İncik

5 from 2 votes

Turkish Braised Lamb Shanks - Kuzu İncik

Kuzu İncik is Turkey's take on braised lamb shanks, slow-cooked with garlic, herbs, and stock until the meat is fall-off-the-bone tender. It's simple enough for a weeknight and freezes well for later.

Prep Time10

Cook Time2

Total Time2 10

Course: Main Course

Cuisine: Mediterranean, Turkish

Diet: Gluten Free, Low Lactose

Servings: people

Calories: 550kcal

Author: Ayla Clulee

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

US Customary - Metric

Instructions

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.

Notes

Sear well: Don't skip browning the lamb shanks, it adds flavor and color you won't get otherwise.
Keep it gentle: Simmer low and slow. Cooking too fast or too hot toughens the meat.
Use good broth: Homemade chicken or beef broth gives the richest flavor.
Let it rest: A few minutes of resting before serving keeps the meat juicy.
Taste before serving: Broth and lamb can bring plenty of salt on their own, so check before adding more.
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Substitutions: No lamb shank on hand? Beef shank or short ribs work with the same method, though they may need extra time in the oven.
Make it heartier: Add potatoes or chickpeas in the last hour of cooking, or stir in a can of crushed tomatoes with the stock for a deeper, richer sauce.
Make ahead: This dish actually tastes better the next day. Cook it up to 2 days ahead, store in the fridge, and reheat gently before serving.

Nutrition