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Kuzu İncik

Serves 4 to 6 Entree meat

Kuzu İncik

Kuzu İncik hails from the comforting kitchens of Turkish homes, where it is often prepared during special family gatherings and festive occasions. This dish, slow-cooked to perfection, showcases the Turkish tradition of using generous amounts of fat and a careful hand with salt. Unlike restaurant versions, this home-style recipe captures the warmth and intimacy of a family meal, serving as a centerpiece for shared moments around the table.

The result is tender lamb shanks that fall off the bone, imbued with the rich flavors of tomato paste and cumin. The onions melt into the sauce, creating a luscious, aromatic base that perfectly complements the meat's natural sweetness. Each bite is a harmonious blend of savory spices and succulent lamb, inviting diners to savor and share in equal measure.

Ingredients

  • 4lamb shanks
  • 2onions
  • 2 tbsptomato paste
  • 1 tspcumin
  • 500 mlwater
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning the 4 lamb shanks generously with fine sea salt and black pepper. Rub the seasoning into the meat, ensuring it is evenly distributed. Then, sprinkle 1 teaspoon of cumin over the shanks, massaging it in to enhance the flavor profile.
  2. In a large, heavy-bottomed pot or Dutch oven, heat a generous amount of oil over medium-high heat. Once the oil is shimmering, add the lamb shanks. Brown them on all sides, turning occasionally, until they develop a deep, rich color. This should take about 5-7 minutes per side, and it's crucial for building flavor.
  3. Remove the browned lamb shanks from the pot and set them aside. In the same pot, add the 2 onions, sliced thinly, and sauté them in the remaining oil and lamb fat. Stir frequently until the onions become soft and translucent, absorbing the flavorful bits from the bottom of the pot.
  4. Stir in 2 tablespoons of tomato paste with the onions, cooking for about 2 minutes until the paste darkens slightly and loses its raw edge. This step helps to deepen the sauce's flavor and integrate it with the onions.
  5. Return the lamb shanks to the pot, nestling them among the onions. Pour in 500 ml of water, ensuring the shanks are partially submerged. Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid.
  6. Reduce the heat to low and allow the lamb shanks to braise slowly. Cook them for about 2-3 hours, checking occasionally. The shanks are done when the meat is tender and easily pulls away from the bone with a fork.
  7. Once the lamb is tender, taste the sauce and adjust the seasoning with additional salt and black pepper if necessary. Serve the Kuzu İncik hot, accompanied by rice, bread, or a fresh salad to soak up the rich, flavorful sauce.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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