Lamb Shank Kebab Recipe | how to make Lamb Shank in the oven | baked Lamb Shank Recipes

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides a tangy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a budget-friendly option for grilling.

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: flatbread

Flatbread is often less expensive and versatile.

lamb shank

💰Cheaper: beef shank

Beef shank is a more affordable alternative with similar texture.

Clean the hairs on the ends of the lamb shank bones.

Cut the ends of the lamb shank bones.

Cut lamb shanks from three sides using a sharp knife.

Prepare a marinade with onions, rock salt, hot pepper juice, mineral water, and milk, mixing until salt melts.

Add lamb shanks to the marinade and let them stand in the fridge for one night or up to 24 hours, turning them upside down a few times.

Remove the lamb shanks from the marinade and let excess water drain.

In a larger casserole, add salt and mix with other ingredients including olive oil, soy sauce, strained yogurt, hot pepper sauce, small onions, black pepper, garlic, rosemary, and fresh thyme.

Place the lamb shanks in the casserole, compressing the meat slightly, and cover with the sauce and remaining ingredients.

Cover the casserole with aluminum foil and bake in the oven at the highest setting, then reduce the heat after 1 hour, cooking for a total of 4 hours, adjusting the heat as necessary.

Pierce the eggplants and add them along with potatoes to the oven to cook for the same duration.

Prepare rice by using a glass of rice with a glass of water and some bone broth, adding boiled chickpeas and oil.

Cook barley noodles and wire noodles in boiling water, adding salt, pepper, and dried mint, then mix and cover.

Make a tomato sauce by boiling one tomato with water, rock salt, hot chili sauce, and black pepper for 15 minutes.

Prepare mashed potatoes by adding margarine or butter, salt, oil, and milk to grated potatoes.

Make eggplant sauce by adding butter or margarine to a pan, mixing with water or milk, eggplant, mozzarella cheese, and salt.

Check the lamb shanks after 4 hours; they should be well cooked and served hot.

Prepare different serving plates: one with kesek wheat and lamb stew, one with eggplant puree and lamb shank, one with mashed potatoes and lamb shank, one with noodles and tomato sauce, and one with rice and chickpeas.

For crispy lamb meat, cut the cooked lamb into small pieces, coat with flour, dip in egg, and then breadcrumbs, frying in oil or air frying at 190° for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens