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Turkish style lamb bake recipe

2 ratings

A slow-cooked lamb bake, served with a big green salad - what could be more nourishing? This recipe requires very little hands-on cooking time, but the magic happens as the lamb shanks are left to slowly cook in a spiced tomato sauce, serve with pitta and Greek yogurt for a balanced dish everyone will enjoy. See method

Serves 4
10 mins to prepare and 2 hrs 00 mins to cook
639 calories / serving

Ingredients

1 tbsp oil
2 lamb shanks
2 onions, cut into wedges
2 garlic cloves, sliced
2 tbsp smoked paprika
1 tsp chilli flakes
400g chopped tomatoes
1 tsp sugar
2 tsp red wine vinegar
3 small pita bread
250g greek yogurt

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
2670kj
639kcal 32%
Fat
34g 49%
Saturates
16g 81%
Sugars
10g 12%
Salt
1.6g 27%

of the reference intake
Carbohydrate 34.4g Protein 49.9g Fibre 4.5g

Method

Heat oven to 160°C/140°C fan/gas 3. Heat half the oil in a small, deep casserole dish brown the lamb all over really well. Remove from the pan and add the remaining oil then fry the onions and garlic until starting to colour and soften.
Tip in the paprika and chilli and fry for a further minute. Add the tomatoes and 200ml water. Stir in the sugar and vinegar with some seasoning then nestle the lamb into the pot and cook in the oven for 1 1/2 hours. Meanwhile, toast the pitta and cut into random pieces. Remove the lamb from the oven, take out the shanks and put on a plate to cool for a few minutes. Take the meat off the bone and cut into chunks.
To assemble the bake, remove half the sauce then mix half the meat into the remaining sauce, scatter over half the pita and dot over half the yogurt then repeat. Return the dish to the oven without the lid and cook for a further 30 minutes, or until bubbling. Serve with a big green salad.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.