Recipe & Video Turkish Kashkak (Wheat Stew) with Slow Cooked Lamb Shanks

Hungry Man

Senior Member
7 Jul 2020
Local time
12:02 PM
Slow Cooked Lamb Shanks with Turkish Kashkak (Wheat Stew)


  • 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
  1. Cover the wheat with hot water and let them sit overnight to soften up
  2. Rub the lambs with olive oil and season with salt, pepper and rub with chili powder
  3. Leave them to marinate for at least 30 minutes
  4. In a hot pan or pot and sear the lamb shanks on each side
  5. Slice the onion roughly and cut the garlic head in half
  6. Add the onion, garlic, cinnamon and the bay leaves to the pan, let them cook with the lamb for about 10 minutes until tender
  7. Cover with hot water, close the lid and cook for at least 1 hour on low heat
  8. Wash and drain the wheat and transfer to a separate pot
  9. Cover with the stock from the pot with the lambs, 1 cm above the wheat and bring to boil
  10. Cook until the water is almost evaporated and the wheat is very soft and mushy
  11. Pre-heat the oven to 160°C /320°F and cook the lamb for at least 2 hours in the oven
  12. In a small pan, melt butter and add paprika powder
  13. Drizzle paprika butter over the kashkek
  14. Place the lamb over the kashkek (boned or de-boned)
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