Stewed Lamb Legs
8 servings
165 minutes
Braised lamb shanks are a traditional dish of Turkish cuisine that embodies a wealth of flavors and aromas. This recipe, rooted in Ottoman culinary culture, combines the tenderness of slow-cooked meat with a rich spicy sauce. The light acidity of white wine harmonizes with the sweetness of tomatoes and the depth of herbal notes from rosemary and thyme. Searing to a golden crust reveals the rich flavor of lamb, while long braising makes the meat incredibly tender, allowing it to melt in your mouth. This dish is perfect for festive dinners and cozy family gatherings, offering warmth and rich Eastern color. It is served with soft bread or potatoes to enjoy the thick aromatic sauce.
1
Preheat the oven to 160 degrees.
2
Heat oil in a very large skillet (preferably cast iron, but a regular non-stick skillet will also work). Season the meat with salt and pepper, and fry until a dark golden crust forms on both sides. Continue to turn and fry until the legs are thoroughly cooked. This stage is the most important for the taste and appearance of the dish. The total frying time should be about 20 minutes. Transfer the meat to a large deep pot.
- Olive oil: 6 tablespoons
- Lamb trotters (feet): 6 pieces
- Sea salt: to taste
- Ground black pepper: to taste
3
In the oil where the meat was fried, add vegetables, onion, rosemary sprigs, and cumin, and sauté over medium heat for about 5 minutes until the mixture slightly darkens. Add 1 teaspoon of salt, tomato paste, mix well, and cook for another 3 minutes. Pour in the wine, wait for it to evaporate by half, then add the broth and bring to a boil.
- Onion: 2 pieces
- Carrot: 2 pieces
- Leek: 1 piece
- Celery stalk: 4 pieces
- Garlic: 4 cloves
- Rosemary: 4 pieces
- Thyme: 0.5 bunch
- Sea salt: to taste
- Tomato paste: 2 tablespoons
- Dry white wine: 375 ml
- Chicken broth: 2 l
4
Gradually pour the meat in the pot with the mixture of soup and vegetables. Cover with greaseproof paper and place in the oven for 2–2 ¼ hours. When the meat is ready, it will start to slowly pull away from the bones.
5
Remove the herb sprigs, check, and season the dish with salt or pepper to taste. Serve the legs in warm deep plates, sprinkled with fresh rosemary or parsley.
- Rosemary: 4 pieces
- Sea salt: to taste
- Ground black pepper: to taste
