📝 About This Recipe
Kuzu Tandır is the crown jewel of Turkish meat cookery, traditionally prepared in a deep clay pit oven to achieve a legendary 'fall-off-the-bone' texture. This recipe adapts that ancient technique for your home oven, using low-and-slow heat to transform humble lamb shanks and shoulder into butter-soft morsels. Infused with the subtle scents of rosemary and garlic, it represents the pinnacle of rustic Anatolian hospitality.
🥗 Ingredients
The Meat
- 1.5 kg Lamb Shoulder (cut into large chunks, bone-in preferred for flavor)
- 2 pieces Lamb Shanks (trimmed of excess silver skin)
The Marinade and Aromatics
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 6-8 cloves Garlic (smashed)
- 3 sprigs Fresh Rosemary (leaves stripped and roughly chopped)
- 4 sprigs Fresh Thyme (whole)
- 1 teaspoon Black Peppercorns (whole)
- 2 teaspoons Sea Salt (adjust to taste)
- 1 tablespoon Lemon Juice (to tenderize the fibers)
Braising Liquid
- 1/2 cup Water (or beef stock for deeper color)
- 2 tablespoons Butter (unsalted, cubed)
👨🍳 Instructions
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1
Start by patting the lamb pieces completely dry with paper towels; this ensures a better sear and allows the marinade to stick.
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2
In a small bowl, whisk together the olive oil, lemon juice, chopped rosemary, and sea salt to create a thick rub.
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3
Massage the marinade into every crevice of the lamb. If you have time, let the meat rest at room temperature for 30-45 minutes to absorb the flavors.
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4
Preheat your oven to 160°C (320°F). While it heats, place a heavy-bottomed cast iron pot or Dutch oven over medium-high heat on the stove.
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5
Sear the lamb pieces in batches, browning them deeply on all sides until a golden-brown crust forms. Do not crowd the pan.
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6
Once all meat is browned, remove it briefly and toss in the smashed garlic cloves and peppercorns for 30 seconds until fragrant.
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7
Return the lamb to the pot. Arrange the pieces so the larger, bone-in cuts are at the bottom.
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8
Pour the 1/2 cup of water (or stock) into the side of the pot, taking care not to wash the marinade off the top of the meat.
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9
Dot the top of the meat with the cubes of butter and lay the thyme sprigs over the lamb.
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10
Cover the pot with a layer of parchment paper, then a tight-fitting lid. If your lid isn't perfectly tight, wrap a layer of aluminum foil around the rim to seal in the steam.
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11
Place in the center of the oven and roast undisturbed for 3 hours.
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12
After 3 hours, check the meat. It should yield effortlessly to a fork. If not, cover and roast for another 30 minutes.
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13
Remove the lid and turn the oven up to 200°C (400°F). Roast for a final 10-15 minutes to crisp up the edges and reduce the juices into a thick glaze.
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14
Let the meat rest in the pot for 15 minutes before serving. Shred the meat slightly with two forks before plating, drizzling the pan juices over the top.
💡 Chef's Tips
Low and slow is the secret; never rush the process by increasing the heat, or the meat will become tough. Always use parchment paper under the foil or lid to keep the moisture circulating and prevent the meat from drying out. For the most authentic flavor, use a mix of bone-in and boneless cuts; the marrow provides a silky richness to the sauce. If the sauce is too thin at the end, remove the meat and simmer the liquid on the stovetop for 5 minutes until syrupy. Avoid adding too much water; the lamb will release its own juices, and we want a concentrated flavor, not a boiled meat texture.
🍽️ Serving Suggestions
Serve over a bed of buttery 'İç Pilav' (Turkish rice pilaf with currants and pine nuts). Accompany with a side of 'Çoban Salatası' (Shepherd's Salad) to provide a crisp, acidic contrast to the rich meat. A dollop of thick, strained Greek-style yogurt is the traditional way to cut through the lamb's richness. Pair with a glass of robust Turkish red wine, such as an Öküzgözü or Boğazkere. Warm, fluffy lavaş or pide bread is essential for mopping up the flavorful pan juices.