Kuzu incik – braised lamb shank with vegetables Recipe
Kuzu incik is a slowly braised lamb shank that, after a few hours of cooking, literally falls off the bone. In Turkey this dish often appears at Sunday lunch or on the holiday table, when the family has time to sit together. The flavors are a bit reminiscent of a French stew, but with a distinct note of cumin and tomato.
This dish combines the comforting character of a slow-cooked French-style stew with the warm, sunny flavors of Turkish cuisine. Long, gentle braising turns a relatively tough cut into meltingly tender meat, while cumin, tomato, and sweet paprika create a rich, aromatic sauce that feels both homely and festive.
Chef's tips
Take your time with browning the shanks – a deep, even sear is key to a flavorful sauce. If you’re cooking for guests, you can braise the meat a day ahead and gently reheat it; the flavors will actually improve. Taste the sauce at the end and adjust the seasoning with salt and pepper, and if it feels too heavy, brighten it up with a squeeze of lemon juice.
How to serve
Serve the lamb shanks directly in the pot or in a deep serving dish, spooning plenty of sauce and vegetables over each portion. Pair with simple sides that soak up the juices, such as plain rice, buttery mashed potatoes, or bulgur pilaf. A crisp green salad with lemony dressing or a plate of lightly pickled vegetables will balance the richness.
Ingredients
- lamb shank - 4 piece
- onion - 2 piece
- carrot - 2 piece
- celery stalk - 2 stalks
- garlic - 4 cloves
- chopped tomatoes - 400 g
- stock - 400 ml
- olive oil - 30 ml
- cumin - 4 g
- sweet paprika - 5 g
- bay leaf - 2 piece
- salt - 8 g
- black pepper - 3 g
- flat-leaf parsley - 10 g
Preparation
- Pat the lamb shanks dry with paper towels and lightly salt them on all sides. Peel the onions and slice into thin wedges, cut the carrots into thick slices, the celery into pieces, and the garlic into thin slices.
- Heat the olive oil over fairly high heat in a large heavy pot with a lid. Add the shanks and sear for a total of about 8–10 minutes, turning every few minutes, until well browned on all sides. Remove the meat to a plate.
- Reduce the heat to medium. Add the onion, carrot, and celery to the same pot. Sauté for 6–8 minutes, stirring often, until the vegetables soften and start to brown slightly at the edges.
- Add the garlic, cumin, and paprika and cook for 1 minute more, stirring, until the spices become very fragrant, but do not let them burn.
- Pour in the canned tomatoes and stock, add the bay leaves, salt, and pepper. Stir, then return the shanks to the pot so they are mostly submerged in the sauce.
- Bring everything to a gentle simmer, cover with a lid, reduce the heat to low, and braise for 1.5–2 hours. Turn the shanks every 30 minutes and, if needed, add a little water if the sauce is reducing too much.
- The meat is ready when it comes away from the bone easily when pierced with a fork and is almost falling apart. If the sauce is too thin, remove the shanks for a moment, increase the heat, and cook uncovered for 5–10 minutes until it thickens, then return the meat to the pot.
- Before serving, sprinkle the dish with chopped parsley. Serve hot, with the sauce and vegetables from the pot.
Storage
Po całkowitym wystudzeniu przełóż mięso i sos do szczelnego pojemnika. W lodówce potrawa wytrzyma do 3 dni, w zamrażarce do 3 miesięcy. Podgrzewaj powoli w garnku na małym ogniu, dolewając odrobinę wody, żeby sos się nie przypalił.
