INCIK – Lamb Shanks by Tayfun Aras, Anatoli

If you are a fan of Turkish food, this dish will be a treat. Why not try it with our Merlot?

Recipe by Tayfun Aras, Anatoli (Authentic Turkish Cuisine)
Recipe by Tayfun Aras, Anatoli (Authentic Turkish Cuisine)


  • 300 g flour seasoned with salt, black pepper, cumin and paprika.
  • 4 onions, finely chopped.
  • 6 cloves garlic, finely chopped.
  • 4 tomatoes, peeled and chopped.
  • Zest and juice of 3 oranges.
  • 30 ml tomato paste
  • 30 ml whole coriander seeds
  • 15 ml chilli flakes
  • 15 ml dried oregano
  • 15 ml dried paprka
  • 1 l hot water
  • 1 kg baby potatoes


Preheat the oven 180C.

Dip the shanks into the seasoned flour and shake well to get rid of the excess flour.

Over high heat, fry the shanks in a pan in oil until golden brown all over.  In a large stovetop-to-oven casserole, fry the onions, garlic and tomatoes in oil over medium heat until cooked.  Add the orange zest and juice, tomato paste, coriander seeds, chilli flakes, oregano, paprika and 1 litre hot water.  Place the shanks into this liquid and add the baby potatoes. Bake in the oven, covered with aluminium foil, for about 3 hours or until the meat is tender.  Remove the foil for the last 20 minutes of cooking time to give a nice colour to the shanks and potatoes.  Serve with fragrant rice.6 shanks of about 400 g each

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