Hungry Man
Senior Member
Slow Cooked Lamb Shanks with Turkish Kashkak (Wheat Stew)
View: https://youtu.be/FcFKRLtaYeQ
Ingredients:
Ingredients:
- 1 kg lamb shank
- 2 cups all whole spelt grain
- 2 onions
- 1 head of garlic
- 1 stick of cinnamon
- 2 bay leaves
- 2 tsp chili powder
- 1 tsp dried thyme
- 2-3 tsp salt to season and taste
- 1-2 tsp freshly grounded black pepper
- 5 tbsp butter
- 2 tsp paprika powder
- Cover the wheat with hot water and let them sit overnight to soften up
- Rub the lambs with olive oil and season with salt, pepper and rub with chili powder
- Leave them to marinate for at least 30 minutes
- In a hot pan or pot and sear the lamb shanks on each side
- Slice the onion roughly and cut the garlic head in half
- Add the onion, garlic, cinnamon and the bay leaves to the pan, let them cook with the lamb for about 10 minutes until tender
- Cover with hot water, close the lid and cook for at least 1 hour on low heat
- Wash and drain the wheat and transfer to a separate pot
- Cover with the stock from the pot with the lambs, 1 cm above the wheat and bring to boil
- Cook until the water is almost evaporated and the wheat is very soft and mushy
- Pre-heat the oven to 160°C /320°F and cook the lamb for at least 2 hours in the oven
- In a small pan, melt butter and add paprika powder
- Drizzle paprika butter over the kashkek
- Place the lamb over the kashkek (boned or de-boned)