📝 About This Recipe
Originating from the ancient pit-cooking traditions of Central Asia and perfected in the Ottoman imperial kitchens, Kuzu Tandır is the pinnacle of Turkish meat artistry. This dish transforms humble lamb shanks into butter-tender morsels that fall off the bone with the mere touch of a fork, infused with the earthy aroma of thyme and garlic. It is a celebratory masterpiece that promises a rich, succulent experience, capturing the true essence of Anatolian hospitality.
🥗 Ingredients
The Meat
- 2 kg Lamb Shanks or Bone-in Shoulder (cut into large chunks if using shoulder)
- 8-10 cloves Garlic (peeled and halved lengthwise)
The Marinade
- 4 tablespoons Olive Oil (extra virgin preferred)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 teaspoons Dried Oregano or Zahter (Turkish mountain oregano is best)
- 2 teaspoons Sea Salt (adjust to taste)
- 1 teaspoon Freshly Ground Black Pepper
- 1 teaspoon Red Pepper Flakes (Pul Biber) (for a mild warmth)
Aromatics for the Pot
- 2 large Onion (peeled and quartered)
- 3 pieces Bay Leaves (dried)
- 2 sprigs Fresh Rosemary
- 1/2 cup Water (just enough to create steam)
👨🍳 Instructions
-
1
Begin by preparing the meat. Pat the lamb shanks or shoulder pieces dry with paper towels to ensure a good sear later. Use a small, sharp knife to poke deep slits all over the meat.
-
2
Insert the halved garlic cloves into the slits you've created. This allows the garlic oils to permeate the meat from the inside out during the long roasting process.
-
3
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, black pepper, and red pepper flakes to create a thick marinade.
-
4
Massage the marinade thoroughly into the lamb, ensuring every inch is covered. If time permits, cover and refrigerate for at least 2 hours, or ideally overnight.
-
5
Preheat your oven to 160°C (320°F). We are aiming for a 'low and slow' environment to mimic the traditional clay pit oven.
-
6
Place the quartered onions at the bottom of a heavy-bottomed Dutch oven or a deep roasting tray. These act as a natural rack for the meat and add sweetness to the juices.
-
7
Lay the marinated lamb on top of the onions. Add the bay leaves and rosemary sprigs to the pot.
-
8
Carefully pour 1/2 cup of water into the corner of the pot, being careful not to wash the marinade off the meat. This creates the necessary steam for tenderness.
-
9
Cover the pot tightly with a layer of parchment paper first, then a layer of heavy-duty aluminum foil, and finally the lid. This 'triple seal' prevents any moisture from escaping.
-
10
Place in the center of the oven and roast undisturbed for 3 hours. Do not open the lid during this time!
-
11
After 3 hours, remove the pot from the oven. Carefully lift the lid and foil (watch out for the steam). The meat should be very tender and pulling away from the bone.
-
12
Increase the oven temperature to 200°C (400°F). Remove the lid and parchment, and baste the lamb with the accumulated juices from the bottom of the pot.
-
13
Return the uncovered pot to the oven for 15-20 minutes. This step is crucial to achieve that beautiful, caramelized golden-brown crust while keeping the interior moist.
-
14
Remove from the oven and let the meat rest for 10 minutes before serving. Use two forks to gently pull the meat into large chunks, discarding any excess fat or large bones if desired.
💡 Chef's Tips
Always use bone-in cuts of lamb; the bone provides essential gelatin and depth of flavor that boneless cuts lack. Avoid adding too much water; the meat should braise in its own fat and juices for the most authentic flavor. If you don't have a Dutch oven, use a deep baking dish and wrap it very tightly with multiple layers of foil to prevent drying. For an extra touch of authenticity, sprinkle a little extra dried thyme and a pinch of salt over the meat just before serving. If the sauce in the pot is too thin, strain it into a small saucepan and reduce it over high heat for 5 minutes to create a concentrated jus.
🍽️ Serving Suggestions
Serve over a bed of 'İç Pilav' (Turkish rice pilaf with currants, pine nuts, and liver) for a royal presentation. Accompany with a side of 'Çoban Salatası' (Shepherd's Salad) to provide a fresh, acidic contrast to the rich meat. Provide plenty of warm, grilled lavaş or pita bread to soak up the flavorful roasting juices. A dollop of thick, strained Greek-style yogurt on the side helps balance the savory spices. Pair with a glass of Ayran (salty yogurt drink) or a dark cherry juice (vişne suyu) for a traditional beverage choice.