chef's special – incik kebab (available fri-sun after 5pm)
inspired by
@turkishkitchenJul 20 2025
•
3h
•
Serves 4
Recipe information
Roasted lamb shank, slowly simmered with rosemary, garlic, tomato in oven and served with rice
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Main Ingredients
Cooking Instructions
1. Prepare the Lamb
Preheat the oven to 160°C (320°F). In a large oven-safe pot, heat the olive oil over medium heat. Season the lamb shank with salt and black pepper, then sear it in the pot until browned on all sides.
2. Add Aromatics
Add the minced garlic and fresh rosemary to the pot, and sauté for about 2 minutes until fragrant.
3. Simmer with Tomatoes
Pour in the canned diced tomatoes and water or broth. Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
4. Roast the Lamb
Let the lamb shank roast in the oven for about 2 to 2.5 hours, or until the meat is tender and falling off the bone. Check occasionally and add more water/broth if needed.
5. Cook the Rice
While the lamb is roasting, cook the rice according to package instructions. Typically, this involves rinsing the rice, adding it to boiling water, covering, and simmering until fluffy.
6. Serve
Once the lamb is done, carefully remove it from the oven. Serve the tender lamb shank over a bed of rice, and garnish with fresh parsley.