ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Turkish Lamb Shanks

Penina
Yield Makes 4 servings
"When my husband and I were first courting, we found we had a lot in common, including a favorite restaurant meal at Paul's in Berkeley, which had closed before we met. Fortunately, I had learned to make the dish myself. Love blossomed, and in 20 years we never tire of Turkish Lamb," writes Pam Peeters. Rice or couscous makes a nice accompaniment.

Ingredients

  • 4 lamb shanks (about 1 lb. each), bones cracked
  • 4 onions (about 1/2 lb. each), quartered
  • 1 bell pepper (about 1/2 lb.), stemmed, seeded, and sliced
  • 1 can (14 1/2 oz.) stewed tomatoes
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • Hot cooked rice or couscous
  • Salt

Nutrition Information

  • calories 447
  • caloriesfromfat 24 %
  • protein 56 g
  • fat 12 g
  • satfat 4.1 g
  • carbohydrate 30 g
  • fiber 6.8 g
  • sodium 459 mg
  • cholesterol 160 mg

How to Make It

  1. Place shanks in a 12- by 17-inch roasting pan. Bake, uncovered, in a 450° oven for 15 minutes. Add onions; continue roasting until shanks are browned, about 30 minutes longer.

  2. Remove pan from oven; reduce heat to 400°. Add to pan the bell pepper, tomatoes with their juice, broth, pepper, and thyme. Cover tightly; continue baking until meat pulls easily from bone, about 1 1/2 hours longer. Skim fat from pan juices; discard fat. Divide shanks, vegetables, and juices equally among 4 shallow bowls containing hot cooked rice. Add salt to taste.