Kuzu Tandir
This traditional Turkish lamb dish features slow-roasted lamb shank until incredibly tender. A simple preparation allows the rich flavor of the lamb to shine. It's perfect for a special occasion or a comforting dinner.
An original recipe by Forkin
- Total time
- 3 hr 30 min
- Serves
- 4
- Difficulty
- Medium
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 2 pcslamb shank
- 1 pcsyellow onion, roughly chopped
- 4 clovegarlic, smashed
- 1 pcscarrot, roughly chopped
- 2 cupwater
- 1.5 tspsalt
- 0.5 tspblack pepper, freshly ground
- 2 pcsbay leaf
Equipment
dutch oven · knife · roasting pan
The method
Step by step
- 1
Preheat your oven to 160°C (325°F).
About 10 min
- 2
Season the lamb shanks generously with salt and black pepper.
About 2 min
- 3
Place the lamb shanks in a large Dutch oven or a deep roasting pan.
About 1 min
- 4
Add the roughly chopped onion, smashed garlic, chopped carrot, and bay leaves around the lamb shanks.
About 5 min
- 5
Pour the water into the pan, ensuring it covers about one-third of the lamb shanks.
About 1 min
- 6
Cover the Dutch oven tightly with its lid or seal the roasting pan securely with aluminum foil.
About 1 min
Cook’s note: Ensure a tight seal to trap all the moisture and create a steaming effect.
- 7
Bake in the preheated oven for 2.5 to 3 hours, or until the lamb is fork-tender and easily pulls away from the bone.
About 3 hr
Cook’s note: The cooking time may vary slightly depending on the size of the lamb shanks.
- 8
Carefully remove the Dutch oven from the oven and let the lamb rest, covered, for 15 minutes before serving.
About 15 min
Cook’s note: Resting helps the juices redistribute, resulting in more tender and flavorful meat.
- 9
Serve the Kuzu Tandir hot, with its pan juices spooned over the lamb.
Cook’s note: The vegetables and bay leaves can be discarded or strained out of the pan juices if preferred.
Keep it good
Store leftover Kuzu Tandir in an airtight container in the refrigerator.
Gently reheat in the oven at 150°C (300°F) or on the stovetop over low heat until warmed through, adding a splash of water or broth if needed to prevent drying out.
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