Turkish Lamb Shanks

"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.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 447
  • Calories from fat: 24%
  • Protein: 56g
  • Fat: 12g
  • Saturated fat: 4.1g
  • Carbohydrate: 30g
  • Fiber: 6.8g
  • Sodium: 459mg
  • Cholesterol: 160mg

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

Preparation

  1. 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. 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.
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