Braised Turkish Lamb Shank with Tomato and Aleppo Pepper

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A Turkish classic featuring fork-tender lamb shanks braised low and slow in a rich tomato sauce seasoned with warm Aleppo pepper and earthy cumin. The dish gets its name from the Turkish word 'incik,' meaning shank, and is traditionally served over rice pilaf with crusty bread to soak up the savory pan sauce.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 24 gCarbs
• 4 gFiber
• 8 gSugar
• 48 gProtein
• 720 mgSodium
• 980 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 18 mgVitamin C
• 450 mcgVitamin A

Ingredients

For the lamb

• 4 lamb shanks (about 1 lb / 450 g each)
• 2 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp ground cumin
• 1 tsp Aleppo pepper (or 3/4 tsp sweet paprika plus 1/4 tsp cayenne)

For the braise

• 2 large yellow onions, sliced thin
• 5 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can (14 oz / 400 g) crushed tomatoes
• 2 cups beef or lamb broth
• 2 bay leaves
• 1 tsp dried oregano
• 3 medium carrots, cut into 2-inch chunks
• 2 medium Yukon gold potatoes, peeled and quartered

For finishing and serving

• 1/4 cup chopped fresh flat-leaf parsley
• 1 tbsp fresh lemon juice
• Steamed rice pilaf or crusty bread, for serving

Directions

1. Pat the lamb shanks dry with paper towels and season all over with salt, black pepper, cumin, and Aleppo pepper. Let stand at room temperature for 20 minutes to take the chill off.
2. Heat the olive oil in a heavy Dutch oven over medium-high heat. Brown the shanks on all sides, about 3 minutes per side, working in batches if needed. Transfer to a plate and set aside.
3. Reduce the heat to medium and add the sliced onions to the same pot. Cook, stirring occasionally, until softened and lightly golden, about 6 to 8 minutes.
4. Stir in the garlic and tomato paste and cook for 2 minutes until fragrant and the paste darkens slightly, then pour in the crushed tomatoes and broth, scraping up any browned bits from the bottom of the pot.
5. Add the bay leaves, oregano, and the browned lamb shanks along with any accumulated juices. Bring to a gentle simmer, cover, and transfer to a preheated 325°F (165°C) oven. Braise for 2 hours.
6. Add the carrots and potatoes to the pot, re-cover, and continue braising for 35 to 45 minutes more, until the lamb is fork-tender and the vegetables are cooked through.
7. Carefully transfer the shanks and vegetables to a warm serving platter. Skim excess fat from the surface of the sauce, then simmer the sauce on the stovetop for 5 minutes to thicken slightly.
8. Stir the lemon juice and most of the parsley into the sauce, taste, and adjust seasoning. Spoon the sauce over the shanks, garnish with the remaining parsley, and serve hot with rice pilaf or crusty bread.

Cook’s Notes

• Marinate the seasoned shanks overnight in the refrigerator for deeper, more developed flavor.
• If Aleppo pepper is unavailable, substitute with a mix of sweet paprika and a small pinch of cayenne for similar mild warmth.
• Boneless lamb shoulder can be substituted; reduce the initial braising time to about 1 hour 15 minutes before adding the vegetables.
• The braise tastes even better the next day, so consider making it ahead and gently reheating before serving.
• Serve with traditional Turkish şehriyeli pilav (rice pilaf with toasted orzo) for an authentic presentation.

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