Kuzu Tandır (Kuzu Tandır) — Turkish Slow-Roasted Lamb Shank

• 4lamb shanks (about 350 g each, bone-in)
• 10 gfine sea salt
• 2 gground black pepper
• 4 gground cumin
• 4 gsweet paprika
• 2 gdried oregano
• 20 ggarlic cloves (about 4 cloves, finely grated)
• 30 mllemon juice
• 120 gplain yogurt (full-fat)
• 30 mlolive oil
• 200 gyellow onion (1 large onion, thickly sliced)
• 120 gcarrot (1 large carrot, thickly sliced)
• 80 gcelery stalk (1 large stalk, sliced)
• 20 gtomato paste
• 350 mlwater
• 2 leafbay leaf
• 20 gunsalted butter (optional but traditional for gloss)

Instructions

1. 1

   Pat the lamb shanks very dry with paper towels, then trim only any large, hard pieces of surface fat. In a bowl, mix salt, black pepper, cumin, paprika, oregano, grated garlic, lemon juice, yogurt, and olive oil into a thick marinade.

2. 2

   Coat each shank thoroughly with the marinade, working it into crevices around the bone. Cover and refrigerate for 8 hours, then let the shanks sit at room temperature for 30 minutes before cooking so they roast evenly.

3. 3

   Heat the oven to 160°C. Spread the onion, carrot, and celery in a snug roasting pan or Dutch oven to create a roasting bed that lifts the lamb and perfumes the juices.

4. 4

   Place the marinated shanks on top of the vegetables in a single layer. Whisk the tomato paste into the water until smooth, then pour it into the pan (not over the meat) and add the bay leaves so the lamb roasts in moist heat.

5. 5

   Cover tightly with a lid or a double layer of foil to trap steam and mimic tandır-style slow cooking. Roast for 2 hours and 30 minutes, then carefully uncover and check tenderness by twisting a fork near the thickest part; it should yield easily.

6. 6

   Increase the oven to 220°C and roast uncovered for 15–25 minutes to brown the surface and concentrate the pan juices. If the pan looks dry at any point, add 60 ml water to prevent scorching while still allowing caramelization.

7. 7

   Transfer the shanks to a warm platter and rest for 10 minutes so the juices redistribute. Strain the pan liquid into a small saucepan, skim excess fat, then whisk in the butter over low heat for 1 minute to create a glossy, savory sauce.

8. 8

   Serve each shank with a measured spoonful of sauce over the top, keeping the rest on the table for dipping. The meat should pull from the bone with minimal effort, and the sauce should taste deeply lamby with gentle tang from the yogurt and lemon.