🍖 Kuzu incik (Turkish braised lamb shank)

Name: Kuzu incik (Turkish braised lamb shank)
Total time: 180 min
Yield: 4
Cuisine: Turkey
Ingredients: 4 lamb shanks (about 1.6 kg); 2 onions, sliced; 4 garlic cloves; 3 tomatoes, grated; 4 medium potatoes, quartered; 1 tsp paprika, 1 tsp cumin, 1 tsp dried thyme; 1 tbsp oil, salt and pepper; 500 ml water

Origin: Turkey

780kcal

per serving · 400 g

195kcal

per 100 g

72 gProtein18 g / 100 g

52 gFat13 g / 100 g

8 gCarbs2 g / 100 g

Kuzu incik is lamb shank braised slowly with onion, garlic, tomato and potatoes until the meat slips off the bone. The long, gentle cooking turns the sauce rich and glossy, and the potatoes soak up the meat juices. It is served one shank per person, usually straight from the pot or clay dish, and is a favourite main course in Turkish restaurants.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly2 g carbs per 100 g

✓

High protein18 g protein per 100 g — 37% of the calories

Not vegetarianbecause of: lamb shank

Not veganbecause of: lamb shank

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

lamb shanktomatooniongarlicpotatospices

Recipe

4 servings180 min

Ingredients

4 lamb shanks (about 1.6 kg)
2 onions, sliced
4 garlic cloves
3 tomatoes, grated
4 medium potatoes, quartered
1 tsp paprika, 1 tsp cumin, 1 tsp dried thyme
1 tbsp oil, salt and pepper
500 ml water

Method

Season the shanks with salt, pepper and spices and brown them in oil in a heavy pot.
Add the onion and garlic and cook for 5 minutes.
Add the tomatoes and water, cover and braise on low heat (or at 160 °C in the oven) for 2 hours.
Add the potatoes and cook for 40 minutes more, until the meat falls off the bone and the potatoes are soft.
Serve each shank with potatoes and sauce.

How to make it lighter

Trim visible fat from the shanks before browning, and skim fat from the sauce before serving.
Brown the meat in 1 tbsp of oil only — each tablespoon is about 120 kcal.
Fill half the plate with salad or grilled vegetables and take fewer potatoes.

History

Slow-cooked lamb shank is a common main course in Turkish restaurants and home kitchens, often cooked in a clay pot or oven dish.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →