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Ingredients

• 1.5 kg Lamb Shank (trimmed, bone‑in pieces (about 4 shanks))
• 120 ml Soy Sauce (low‑sodium preferred)
• 2 tbsp Molasses (adds sweet depth to the glaze)
• 500 g All‑Purpose Flour (for börek dough)
• 250 ml Water (lukewarm for dough)
• 1 tsp Salt (for dough)
• 2 tbsp Olive Oil (for dough)
• 150 g Unsalted Butter (100 g for dough, 50 g for butter‑fennel aromatization)
• 1 tsp Fennel Seeds (lightly toasted, added to butter)
• 200 g Feta Cheese (crumbled, for börek filling)
• 2 Carrots (peeled and grated)
• 100 g Labneh (plain strained yogurt)
• 1 Avocado (ripe, sliced for garnish)
• 2 tbsp Lemon Juice (for tarator and salad)
• 1 Garlic Clove (minced, for tarator)
• 2 Cucumber (medium, hollowed for salad)
• 0.25 Red Onion (finely diced for cucumber salad)
• 2 tbsp Fresh Dill (chopped, for salad and pilaf)
• 200 g Long Grain Rice (rinsed)
• 50 g Barley Vermicelli (Arpa Şehriye) (toasted lightly)
• 1 tsp Sugar (balances pilaf flavor)
• 2 tbsp Tomato Paste (adds richness to pilaf)
• 200 ml Lamb Shank Broth (collected from roasting pan)
• 300 ml Water (for pilaf cooking liquid)
• 2 tbsp Fresh Parsley (blended with olive oil for garnish)
• 4 tbsp Olive Oil (for parsley oil and salad dressing)

Instructions

1. Season and Arrange Lamb Shank

   Pat the lamb shanks dry, season generously with salt and pepper, then place them in a roasting pan in a single layer.

   Time: PT15M

2. Add Soy Glaze

   Pour the soy sauce over the shanks, turning them to coat all sides. Cover the pan with foil.

   Time: PT5M

3. Slow‑Roast Lamb

   Preheat the oven to 150°C (300°F). Roast the lamb for 4 hours, turning once halfway through. The meat should be fork‑tender and the liquid reduced.

   Time: PT4H

   Temperature: 150°C

4. Prepare Börek Dough

   In a mixing bowl combine flour, salt, olive oil, and water. Knead by hand until smooth and elastic (about 10 minutes). Divide the dough into 6 equal balls and let rest, covered with a damp towel, for 20 minutes.

   Time: PT30M

5. Make Fennel‑Infused Butter

   Melt 50 g of butter in a small skillet over low heat. Add toasted fennel seeds, stir for 1 minute, then remove from heat and set aside.

   Time: PT5M

6. Assemble Börek

   On a lightly floured surface roll each dough ball into a thin oval. Sprinkle crumbled feta over half of each oval, fold over, and brush the top with the fennel‑infused butter.

   Time: PT20M

7. Bake Börek

   Place the assembled börek on a parchment‑lined baking sheet. Bake at 190°C (375°F) for 30‑35 minutes, until golden and puffed.

   Time: PT35M

   Temperature: 190°C

8. Prepare Carrot Tarator

   Grate the carrots, then mix with labneh, lemon juice, minced garlic, olive oil, and a pinch of salt. Top with sliced avocado just before serving.

   Time: PT15M

9. Make Cucumber Salad

   Halve the cucumbers lengthwise and scoop out the seeds to create boats. Fill each with a mixture of diced red onion, chopped dill, lemon juice, olive oil, and salt.

   Time: PT10M

10. Cook Barley‑Vermicelli Pilaf

    In a saucepan melt 30 g butter, add the barley vermicelli and toast for 2 minutes. Stir in rice, sugar, tomato paste, then add lamb broth and water. Bring to a boil, reduce heat, cover, and simmer 18‑20 minutes until liquid is absorbed.

    Time: PT20M

11. Prepare Parsley Oil

    Blend fresh parsley with olive oil until smooth. Set aside for garnish.

    Time: PT5M

12. Finish Lamb with Molasses Glaze

    Remove the lamb shanks from the oven, discard excess fat, and stir 2 tbsp molasses into the pan juices. Return the shanks to the pan and bake uncovered for another 15 minutes to caramelize.

    Time: PT15M

    Temperature: 190°C

13. Plate and Serve

    Arrange lamb shank on a serving platter, drizzle with the molasses‑soy glaze, place a portion of pilaf beside it, add a slice of börek, a dollop of carrot tarator, cucumber boats, and drizzle parsley oil over the lentil soup (if serving). Garnish with fresh dill.

    Time: PT5M

Nutrition Facts

Calories

720

Protein

45 g

Carbohydrates

55 g

Fat

35 g

Fiber

8 g