Altın Ayva Kuzu İncik: Golden Quince Braised Lamb Shank with Saffron-Pistachio Pilaf
Embark on a culinary journey to the heart of Anatolia with Altın Ayva Kuzu İncik, a regal dish that perfectly marries the robust richness of slow-braised lamb shanks with the delicate, honeyed sweetness of caramelized quinces. Each succulent lamb shank, imbued with a medley of warming Turkish spices like cumin, cinnamon, and paprika, falls effortlessly from the bone after hours of gentle simmering. The golden quinces, tender and glistening, contribute a unique floral aroma and a subtle tart-sweet counterpoint that elevates the savory depth of the lamb. This masterpiece is elegantly presented atop a fragrant saffron-infused basmati pilaf, studded with crunchy pistachios, creating a symphony of textures and an enchanting aroma that evokes ancient Ottoman feasts. A truly refined classic, designed to captivate the senses and offer a taste of Turkish heritage.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Lamb shanks4 (approximately 400g each, trimmed)
- Olive oil3 tablespoons
- Yellow onions2 large (finely chopped)
- Garlic cloves6 (minced)
- Tomato paste2 tablespoons
- Ground cumin1.5 teaspoons
- Sweet paprika1 teaspoon
- Ground cinnamon0.5 teaspoon
- Ground allspice0.5 teaspoon
- Black pepper0.75 teaspoon
- Salt1.5 teaspoons (or to taste)
- Beef or lamb broth4 cups (960 ml)
- Bay leaves2
- Fresh thyme sprigs4
- Quinces2 large (about 500g total, peeled, cored, and cut into 6-8 wedges each)
- Honey or date molasses (pekmez)2 tablespoons
- Lemon juice1 tablespoon
- Fresh parsley0.25 cup (chopped, for garnish)
- Pomegranate seeds0.25 cup (for garnish, optional)
- Basmati rice2 cups (360g), rinsed until water runs clear
- Unsalted butter2 tablespoons
- Saffron threads0.25 teaspoon (steeped in 2 tablespoons hot water)
- Shelled unsalted pistachios0.5 cup (70g), roughly chopped
- Pine nuts0.25 cup (30g)
- Chicken or vegetable broth3 cups (720 ml)
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Preheat oven to 160°C (325°F). Pat the lamb shanks dry with paper towels and season generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
- 2Step 2
Heat olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shanks on all sides until deeply golden brown, about 3-4 minutes per side. Remove shanks and set aside.
- 3Step 3
Reduce heat to medium. Add chopped onions to the pot and cook until softened and translucent, about 8-10 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
- 4Step 4
Stir in tomato paste, ground cumin, sweet paprika, ground cinnamon, ground allspice, and the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Cook for 2 minutes, stirring constantly, until aromatic.
- 5Step 5
Return the seared lamb shanks to the pot. Pour in the beef or lamb broth, ensuring the shanks are mostly submerged. Add bay leaves and fresh thyme sprigs. Bring to a simmer, then cover the Dutch oven tightly and transfer to the preheated oven. Braise for 2 hours.
- 6Step 6
While the lamb braises, in a separate medium pan, melt 1 tablespoon of butter over medium heat. Add the quince wedges and sauté for 5-7 minutes until slightly softened and lightly golden. Drizzle with honey or date molasses and lemon juice, stirring gently to coat. Cook for another 2-3 minutes until slightly caramelized.
- 7Step 7
After 2 hours of braising, carefully remove the Dutch oven from the oven. Stir in the caramelized quince wedges around the lamb shanks. Cover and return to the oven for another 40 minutes, or until the lamb is fork-tender and falling off the bone.
- 8Step 8
About 20 minutes before the lamb is ready, melt the remaining 1 tablespoon of butter in a medium saucepan over medium heat. Add the chopped pistachios and pine nuts and toast for 2-3 minutes until lightly golden and fragrant. Remove half of the nuts for garnish and set aside.
- 9Step 9
Add the rinsed basmati rice to the saucepan with the remaining nuts. Stir for 1 minute to coat the rice. Pour in the chicken or vegetable broth, the steeped saffron threads (including the water), and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
- 10Step 10
Carefully remove the lamb shanks and quinces from the braising liquid. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding solids. Skim any excess fat and reduce the sauce over medium-high heat until it reaches your desired consistency, about 5-10 minutes.
- 11Step 11
Spoon a generous portion of the Saffron-Pistachio Pilaf onto each plate. Place a lamb shank on top, surrounded by the tender quince wedges. Drizzle generously with the reduced braising sauce. Garnish with fresh chopped parsley and pomegranate seeds, and sprinkle with the reserved toasted pistachios and pine nuts. Serve immediately.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.