Lamb Shanks, Braised Turkish-Style With Roasted Plu

Name: Lamb Shanks, Braised Turkish-Style With Roasted Plums
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons paprika, 2 tablespoons ground cumin, 2 teaspoons ground cardamom, 2 teaspoons ground cinnamon, and more.

Yes, Lamb Shanks, Braised Turkish-Style With Roasted Plums falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Shanks, Braised Turkish-Style With Roasted Plums

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions