Savor the Flavor: Braised Turkish-style Lamb Shanks Recipe
Hungry for something that’s going to thrill your tastebuds and leave you feeling satisfied and content? Then look no further, because I have the recipe for you! I’m excited to share with you my recipe for Lamb Shanks, Braised Turkish-Style with Roasted Plums. This is a dish that comes straight out of my family’s cookbook, handed down from generations of passionate cooks who knew how to create something magical in the kitchen.
When it comes to lamb recipes, this one is a standout. The spicy, fragrant flavors combined with the tender, braised meat and the sweetness of roasted plums just blend together perfectly. It’s a combination that takes you on a culinary journey – from the bustling markets of Istanbul to the tranquil hillsides of the Mediterranean – all in one bite.
I know what you’re thinking – lamb shanks can be tough and need to be cooked just right if they’re going to turn out tender and juicy. But trust me, with my easy-to-follow instructions and insider tips, you’ll be a braising art expert in no time. And don’t worry about any scary-sounding ingredients – everything I’ve listed can be found at your local grocery store or spice market.
So get ready to impress your friends and family with this exotic yet simple dish. With a couple of hours in your Dutch oven or slow-cooker, you’ll have an unforgettable meal that tastes like it required much more effort than it actually did. So tie on your apron, pour yourself a glass of white wine, and let’s get cooking!
Why You’ll Love This Recipe
Listen up, fellow foodies! I’m here to tell you why you should drop everything and try Ehud’s Lamb Shanks, Braised Turkish-Style with Roasted Plums recipe. Trust me, it won’t disappoint.
First of all, this recipe is the perfect combination of bold and subtle flavors. The lamb shanks are seasoned with a blend of aromatic spices, including cinnamon, cardamom, and cumin, which infuse them with an irresistible warmth and depth. But that’s not all – the roasted plums add a tangy sweetness that perfectly mellows out the dish’s spicier notes. It’s like they were made for each other!
Secondly, this recipe is a braising masterpiece. Ehud knows how to work his magic in a Dutch oven – the lamb shanks emerge from their braising bath as tender as can be, falling off the bone at the slightest touch. The result is a deeply comforting meal that satisfies on every level.
But let’s not forget about the versatility factor here. This recipe can be adapted to fit any occasion or dietary need. Feeling fancy? Serve it up with some wine and crusty bread for an elegant dinner party centerpiece. Looking for a healthier option? Swap out ingredients or adjust portions as needed.
Finally, let’s talk about time commitment. Yes, this recipe requires a bit of patience (about 2 hours of cook time), but trust me – it’s worth it. Plus, it’s one of those dishes that only gets better as leftovers, so feel free to make more than you need and enjoy it all week long.
Overall, there are countless reasons why you’ll love this Lamb Shanks, Braised Turkish-Style with Roasted Plums recipe – from its complex flavors and tender texture to its endless adaptability and convenience. So what are you waiting for? Get cooking and prepare to be blown away!
Ingredient List
Here are the necessary ingredients for making this delectable braised Turkish-style lamb shanks with roasted plums dish. Follow the list to the T and enjoy a flavorful and aromatic taste of lamb shanks.
Main Ingredients
- 4 lamb shanks
- Salt, to taste
- Ground black pepper, to taste
- 2 tablespoons of olive oil
- 1 large onion, peeled and sliced
- 4 ripe plums, pitted and cut into halves
The Braising Spices
- 2 teaspoons ground cinnamon
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground cardamom
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
Other Ingredients
- 1 1/2 cups of white wine
- 1/4 cup of sugar
These ingredients make the basic recipe for delicious braised lamb shanks in Turkish-style. If you want to substitute or add any ingredients or try new variations, see the next section.
The Recipe How-To
Now that we’ve gotten through the hustle and bustle of the introduction and what you’ll love about this recipe, let’s get down to braising some lamb shanks in true Turkish style. Here’s what you’ll need.
Ingredient List:
- 4 lamb shanks
- 2 onions, chopped
- 1 tbsp olive oil
- 2 cups white wine
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/8 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 2 teaspoons ground cumin
- 2 tablespoons paprika
- 4 cups fresh plums, pitted and quartered
- 2 tablespoons sugar
Cooking Instructions:
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Preheat your oven to 350°F (175°C)
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Season your lamb shanks generously with salt and pepper.
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Heat the olive oil in a dutch oven over medium heat. Once it’s hot, add the lamb shanks and cook until they are nicely browned on all sides.
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Remove the lamb shanks from the pot and set them aside.
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In the same pot, add the onions and cook for about five minutes or until they are cooked through.
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Add white wine to deglaze the pot.
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Return the lamb shanks to the pot and add enough water to cover them halfway.
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Add ground cloves, allspice, cinnamon, cardamom, cumin, paprika, salt, and pepper as well.
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Bring everything to a boil before reducing heat to low.
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Place a lid on top of your dutch oven and put it into your preheated oven.
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Allow it to cook for two hours or until lamb shanks are tender but not falling off of their bones.
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After one hour of cooking, slice plums in half, remove pits and place them on baking sheet.
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Sprinkle 2 tablespoons of sugar over plums then continue roasting plums for an additional hour or until soft.
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Once everything is done cooking, remove from oven then top lamb shanks with roasted plums before serving.
Enjoy your succulent braised Turkish-style lamb shanks with roasted plums!
Substitutions and Variations
Now, let’s talk about how to make this recipe your own. There are plenty of ways to switch things up and add a personal touch to this dish.
First off, don’t be afraid to experiment with different fruits. While plums work wonderfully in this recipe, you could also try using figs, apples, or pears for a different flavor profile. And if you’re feeling adventurous, you could even try adding some dried fruit like raisins or apricots.
For those who prefer a spicier kick, consider adding some harissa paste or red pepper flakes to the braising liquid. This will give the lamb shanks a delicious zesty flavor that pairs well with the sweetness of the roasted plums.
If you don’t have a Dutch oven, don’t fret. You can still make this dish using a slow cooker or pressure cooker. Simply brown the lamb shanks in a separate pan before transferring them to your preferred cooking vessel.
Another way to jazz up this recipe is by pairing it with different side dishes. For a classic Turkish-style meal, serve your braised lamb shanks with couscous or rice pilaf. But if you’re in the mood for something different, try serving it alongside roasted eggplant or a Moroccan-style tomato sauce.
Lastly, don’t forget that braising is an art, not a science. Feel free to play around with the spice ratios until you find the perfect balance for your taste buds. The beauty of braising lamb shanks is that they’re very forgiving – even tough cuts of meat come out tender and flavorful when cooked low and slow.
In the end, there’s no wrong way to enjoy this dish. Whether you stick to the original recipe or put your own spin on it, these braised Turkish-style lamb shanks with roasted plums are sure to impress.
Serving and Pairing
This lamb shank recipe is a hearty and flavorful dish that pairs well with a variety of side dishes. One popular option is to serve it over a bed of creamy mashed potatoes or roasted root vegetables. The tender, braised meat complements the earthy flavors of these sides perfectly.
For a lighter pairing, try serving this dish with a crisp green salad or some roasted seasonal vegetables. The acidity in the salad dressing or the sweetness of the grilled veggies will balance out the richness of the lamb and plums.
If you’re feeling adventurous, try experimenting with different cultural influences in your pairing choices! I love serving this recipe with Middle Eastern-inspired tabbouleh or baba ganoush made from roasted eggplant. Alternatively, for an authentic Moroccan twist, serve alongside sweetened, dried fruit couscous.
When it comes to beverages, I suggest keeping it simple. A glass of full-bodied red wine such as Cabernet Sauvignon or Merlot pairs well with this lamb shank recipe. You could also opt for a rich stout, which would have enough body and flavor to stand up to the savory spices in the dish.
In summary, this braised Turkish-style lamb shank recipe is versatile when it comes – you can serve it over mashed potatoes or roasted root veggies for added creaminess, with light options like salads or roasted veggies or experiment with different cultural flavors! Whatever your tastes, I’m confident that this hearty and flavorful dish will be a crowd-pleaser at any table!
Make-Ahead, Storing and Reheating
Listen up, folks. If you’re looking to make this dish ahead of time, you’re in luck because it stores amazingly well! Just like a fine wine that ages gracefully, this lamb shanks braised Turkish-style with roasted plums recipe only gets better with time.
To store your lamb shanks and roasted plums, transfer them to an airtight container and keep them in the fridge for no longer than 3 days. This way, you can make bigger batches ahead of time for larger parties and gatherings or even meal-prep for the week. Trust me when I say that reheating them after is just as delicious as freshly made.
For reheating, use your oven or microwave. To reheat it in the oven, place the lamb shanks and roasted plums in an oven-proof dish and cover it tightly with foil. Preheat the oven to 325°F and heat the dish covered with foil for about 15 minutes until it’s warmed through. To reheat it in the microwave, transfer the shanks and roasted plumbs to a microwave-safe bowl then cover with a damp paper towel. Microwave on high for approximately 2-3 minutes until thoroughly heated.
You can add extra moisture during reheating by laying some sliced onions or plums on top of your shanks along with a few spoonfuls of white wine or broth- this will also maintain juiciness and freshness. Don’t forget to season again after reheating for extra flavor.
In summary, you can make-ahead and store this Turkish-inspired braised lamb recipe conveniently in the fridge without sacrificing quality or flavor. Reheating is uncomplicated by merely using either an oven or microwave which saves time too!
Tips for Perfect Results
When it comes to braising lamb shanks in a Turkish-style with roasted plums, there are a few key tips I’ve learned along the way to achieve the perfect results. Here are some of my top tips for an unforgettable meal:
First and foremost, make sure you generously salt and pepper the lamb shanks before searing them. This will help to enhance their flavor and create a beautifully caramelized crust.
Additionally, I highly recommend using a Dutch oven for this recipe. It allows for even cooking and helps to retain heat throughout the entire braising process.
Be patient when cooking lamb shanks – they need time to become fall-off-the-bone tender. Braise them low and slow for at least 2 hours to allow their flavors to fully develop.
One of the unique ingredients in this recipe is ground cardamom. Be careful not to overdo it, as it can easily overpower the other flavors in the dish. Start with 1-2 teaspoons, taste as you go, and adjust accordingly.
If you prefer a spicier dish, feel free to add more paprika or cumin according to your taste preferences.
When roasting the plums, make sure they are fully ripe – this will bring out their sweetness and add complexity to the dish. It’s also important not to overcrowd them in the pan so that they can cook evenly.
Finally, don’t be afraid to get creative with your serving and pairing options. This dish pairs well with creamy polenta or roasted eggplant, but also works great as a topping for lamb pizzas or in a savory Moroccan tagine. And if you have any leftovers (although that’s unlikely), try reheating them in a pressure cooker or slow-roasted with a red wine sauce for an easy Greek-style dinner. The braising art is uncomplicated so feel free to experiment with variations of dried fruits like prunes or apricots, and even tomato sauce but be careful not to overly sweeten it.
FAQ
Now it’s time for the FAQ section. Below, you’ll find my answers to some of the most commonly asked questions about this lamb shank recipe.
Why are my lamb shanks tough?
When it comes to preparing shanks, you may run into the issue of toughness. To ensure optimal tenderness, different cooking methods require varying amounts of time. If you’re slow cooking in a crockpot, it’s recommended to set it to low heat for 6-8 hours or high heat for 4 hours. For those cooking in an oven, the minimum cooking time should be 2 hours, but it could potentially take even longer depending on the shank size.
What goes with braised lamb shanks?
Ehud’s menu features a variety of delicious side dishes to accompany your main course. You can choose from savory Green Beans and Mushrooms, flavorful Rice Pilaf or creamy Garlic Mashed Potatoes. For a healthy option, enjoy the Steamed Broccoli or the Glazed Baby Carrots. If you prefer roasted vegetables, the Roasted Fingerling Potatoes are a must-try! And for something refreshing, try the Cucumber Radish Salad or the Couscous Salad.
Bottom Line
your culinary adventure with this unforgettable Lamb Shanks, Braised Turkish-Style with Roasted Plums recipe. You won’t regret it! With its perfect balance of spices, tender lamb shanks, and juicy plums roasted to perfection, this dish is sure to wow your taste buds and leave you wanting more.
Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and promises phenomenal results every time. You’ll love how the lamb shanks are braised in a mix of white wine and aromatic spices that create a rich, intoxicating aroma that fills your home.
But what really sets this recipe apart is the roasted plums. They add a touch of sweetness that beautifully complements the savory lamb shanks, bringing harmony to the dish unlike any other. Not only do they look gorgeous on the plate, but they also add complexity to each bite.
This Lamb Shanks, Braised Turkish-Style with Roasted Plums recipe is versatile enough to be served with whatever accompaniment you have on hand. Whether you prefer creamy polenta or fluffy couscous, or perhaps even crusty bread to soak up all those delicious juices- it’s completely up to you!
If you’re looking for a meal that’s both impressive and easy for a special dinner party or just cozied up at home by yourself – this recipe has got you covered! Trust me once you’ve tasted it, you will be hooked for life! So go ahead and give it a try- your taste buds will thank you!
LAMB SHANKS, BRAISED TURKISH-STYLE WITH ROASTED PLUMS Recipe
Ingredients
- 2 tablespoons paprika
- 2 tablespoons ground cumin
- 2 teaspoons ground cardamom
- 2 teaspoons ground cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 large lamb shanks, about 500g each (If your shanks are small, allow more because there is plenty of marinade and sauce.)
- 1/4 cup olive oil
- 2 large onions, chopped
- 225 g plums, cut in half
- 1/4 cup sugar
- 1 cup white wine
- 2 cups hot chicken stock
- salt and pepper
Instructions
- Mix the paprika, cumin, cardamom, cinnamon, allspice, cloves, salt, and pepper in a bowl. Rub the spice mix into the lamb shanks creating a spice covering that coats the lamb completely. Set aside 10 minutes.
- Heat the oil over medium heat in a large lidded saucepan. Add the onions and begin to brown them stirring occasionally. Add the plums that you have pitted along with the sugar and cook for a few minutes with the onions. Remove the onions and plums with a slotted spoon and add the seasoned lamb to the saucepan oven and brown the lamb well on all sides.
- Add the white wine and cook down by half. Add the hot stock and return the onions and plums to the pot. Adjust the seasoning, set at a simmer, cover and cook for 90-120 minutes or until the lamb is fork tender. Serve with saffron rice.