TURKISH LAMB SHANKS RECIPE | MYRECIPES
Provided by: Pam Peeters, Sunol, California
Yield: Makes 4 servings
|4 lamb shanks (about 1 lb. each), bones cracked|
|4 onions (about 1/2 lb. each), quartered|
|1 bell pepper (about 1/2 lb.), stemmed, seeded, and sliced|
|1 can (14 1/2 oz.) stewed tomatoes|
|1 ½ cups chicken broth|
|½ teaspoon pepper|
|½ teaspoon dried thyme|
|Hot cooked rice or couscous|
- Place shanks in a 12- by 17-inch roasting pan. Bake, uncovered, in a 450° oven for 15 minutes. Add onions; continue roasting until shanks are browned, about 30 minutes longer.
- Remove pan from oven; reduce heat to 400°. Add to pan the bell pepper, tomatoes with their juice, broth, pepper, and thyme. Cover tightly; continue baking until meat pulls easily from bone, about 1 1/2 hours longer. Skim fat from pan juices; discard fat. Divide shanks, vegetables, and juices equally among 4 shallow bowls containing hot cooked rice. Add salt to taste.
Calories 447 calories, CarbohydrateContent 30 g, CholesterolContent 160 mg, FatContent 12 g, FiberContent 6.8 g, ProteinContent 56 g, SaturatedFatContent 4.1 g, SodiumContent 459 mg
INCIK KEBAP (TURKISH BRAISED LAMB SHANKS) – ROUGH CUP
Provided by: jeff
Categories: Dinner,Lunch,Main Course
Total time: 255 minutes
Prep time: 15 minutes
Cook time: 240 minutes
|4 lamb shanks|
|4 tbsp butter|
|14 oz canned tomatoes, crushed or stewed|
|1 1/2 lb pearl or boiling onions (About 750g. When in doubt, add more onions.)|
|1 bell pepper, sliced|
|1 1/2 tsp salt (Add additional salt to taste, but this is a good starting point.)|
|1/2 tsp black pepper|
|3/4 tsp dried thyme|
- Pre-heat your oven to 350F (175C).
- In your pot (or Dutch/French oven) over medium heat, melt the butter.
- Once the butter foam dies down, place your lamb shanks in and brown them on at least two sides, about 3 minutes per side. Lower your heat if the butter seems about to burn.
- While your lamb shanks are browning, peel your onions and slice the bell pepper into strips.
- Once the lamb shanks are well browned, add the peeled onions, sliced pepper, tomatoes, salt, pepper, and thyme to the pot. Use a spoon or spatula to distribute everything; no need for perfection here.
- Cover and place in the oven for 4 to 6 hours, or until the meat is tender and the onions are well softened. I like my lamb shanks fall-off-the-bone tender, soi tend to plan for the full 6 hours. Check after every hour, and add a little water if the shanks are in danger of burning or drying out. I aso like to flip the shanks after every hour or so, to help keep them moist.
- Serve hot, with bread or rice.
PERSIAN-SPICED LAMB SHANKS RECIPE – NYT COOKING
Provided by: David Tanis
Total time: 2 hours 30 minutes
Yield: 4 to 6 servings
|4 meaty lamb shanks (ask for the hind shanks), about 4 1/2 to 5 pounds|
|2 teaspoons ground cinnamon|
|1 teaspoon grated nutmeg|
|1 teaspoon ground cardamom|
|1 teaspoon ground dried rosebuds, optional|
|1 teaspoon ground black pepper|
|1 teaspoon turmeric|
|1/4 teaspoon crumbled saffron|
|Juice of 2 limes, about 4 tablespoons|
|3 teaspoons rosewater, available from Middle Eastern grocery shops|
|1 large onion, roughly chopped|
|1/2 teaspoon ground dried lime, or the zest of 1 fresh lime|
|Zest of 1 orange, plus 1 tablespoon more for garnish|
|A few thyme sprigs|
|2 fresh bay leaves|
|6 cups hot chicken broth or water|
|2 tablespoons roughly chopped parsley, for garnish|
|2 tablespoons roughly chopped mint or dill, for garnish|
- Trim any excess fat from lamb shanks and season generously with salt. Mix together the cinnamon, nutmeg, cardamom, rosebuds (if using), black pepper and turmeric. Sprinkle evenly over shanks and rub into meat. Let sit at room temperature at least an hour, or wrap and refrigerate overnight, then bring to room temperature.
- Place a Dutch oven or deep, heavy pot over medium-high heat and add oil to a depth of 1/2 inch. When oil is hot, add 2 lamb shanks and fry until nicely browned on all sides, about 5 minutes. Remove and set aside, then brown the 2 remaining shanks.
- Meanwhile, put saffron in a small bowl with lime juice, 2 teaspoons rosewater and 1/2 cup warm water. Let steep for 10 minutes. Heat oven to 350 degrees.
- Carefully remove all but 2 tablespoons oil from Dutch oven. Add chopped onion and cook over medium heat until softened and lightly colored, 8 to 10 minutes. Season onion with salt, then add lime zest, orange zest, thyme sprigs and bay leaves. Stir in saffron mixture. Lay in the lamb shanks and add the broth. Bring to a boil, then turn off heat and cover pot.
- Transfer pot to oven and bake for about 1 1/2 hours, covered, until meat is tender when probed and beginning to fall from the bone. Remove lamb shanks to a deep serving dish and keep warm. Strain braising juices through a fine-mesh sieve into a bowl, pressing with a wooden spoon to obtain all the liquid (discard thyme, bay leaves and onions). Skim fat, then taste and add salt if necessary. Add 1 more teaspoon rosewater, if desired. Reheat strained juices and pour over lamb shanks. Combine parsley, mint and reserved orange zest and sprinkle over top.
- Use a large spoon to break the tender shank meat into large chunks. Serve in low, wide soup plates, giving each portion a spoonful of the juices. Accompany with steamed Basmati rice, lavash flatbread or a loaf of crusty French bread.
@context http//schema.org, Calories 791, UnsaturatedFatContent 28 grams, CarbohydrateContent 15 grams, FatContent 52 grams, FiberContent 2 grams, ProteinContent 63 grams, SaturatedFatContent 21 grams, SodiumContent 1403 milligrams, SugarContent 5 grams, TransFatContent 0 grams