3 pieces Lamb Shanks
1 tsp salt
1/2 tsp pepper
Place lamb shanks in a large steel pan. Pour water until they're all covered. Cook on medium-high heat for about 10 minutes. Remove the scum from the surface. Then reduce heat and simmer. Add the salt and pepper. Occasionally turn the shanks over to cook both sides. When about half the water evaporates, add more hot water to cover the shanks again. Cooking time is about 4 hours. When you enter to last hour, increase the heat to medium. Turn the shanks over a few times to make sure both sides are equally cooked. When all the water evaporates, turn the heat off and sprinkle some oregano on top.
Serve Kuzu Tandir with any kind of pilaf (plain rice, with almonds or with orzo). I also highly recommend to serve this with Olives with Garlic and Shepherd's Salad.
Labels: Lamb- Beef -Veal