Turkish Lamb Shank and Apricot Broth

Name: Turkish Lamb Shank and Apricot Broth
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 4 pieces (about 1.5 lbs each) (2700 g) lamb shanks, bone-in, patted dry; 3 tablespoons (45 ml) olive oil; 2 medium (350 g) yellow onions, coarsely chopped; 6 cloves (30 g) garlic cloves, lightly smashed; 1 cup (150 g) dried apricots, pitted, roughly chopped; 1 piece (about 3 inches) (8 g) cinnamon stick; 1½ teaspoons (3½ g) cumin seeds; ½ teaspoon (1 g) coriander seeds; ½ teaspoon (1 g) black peppercorns; 2 leaves (½ g) bay leaves; 10 cups (2400 ml) cold water; to taste sea salt; ¼ cup (15 g) fresh parsley, flat-leaf, finely chopped (optional)

From the MyKitchenBank Kitchen

A warming, aromatic broth simmered with lamb shanks, dried apricots, and warm spices like cinnamon and cumin. The apricots add natural sweetness and depth while the meat becomes tender and flavorful. Serve as a light meal with crusty bread, rice, or use as a base for further cooking.

Prep: 15 min
Cook: 2 hr
Total: 2 hr 15 min
Makes: About 8 cups (2 liters) broth with meat

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Steps

Before you start

Pat the lamb shanks dry with paper towels so they brown better
Have all spices measured and ready
Measure out the apricots and chop the onions before you begin

1
Brown the lamb shanks
- Heat the olive oil in a large 6-quart (6-liter) heavy-bottomed pot or Dutch oven over medium-high heat.
- Working in batches if needed to avoid crowding, place the lamb shanks in the hot oil and sear for 3–4 minutes per side, until deeply browned but not blackened.
- Transfer the browned shanks to a plate and set aside.
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Ready when: Lamb shanks are deeply golden brown on all sides
Tip: Don't skip browning—it builds flavor. Pat the shanks very dry first so they brown rather than steam.
2
Sauté aromatics and spices
- Pour off all but 1 tablespoon of fat from the pot.
- Add the chopped onions and smashed garlic to the remaining oil and cook over medium heat for 4–5 minutes, stirring occasionally, until softened and fragrant but not browned.
- Add the cumin seeds, coriander seeds, and black peppercorns, and toast for 30 seconds, stirring constantly, until fragrant.
- This blooms the spices.
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Ready when: Onions are soft, and spices smell warm and toasty
Tip: Toast the seeds briefly—they release essential oils that give the broth its characteristic warmth. Don't let them burn.
3
Add water, return meat, and bring to boil
- Pour the 10 cups (2.4 liters) of cold water into the pot, scraping the bottom with a wooden spoon to release any browned bits.
- Return the seared lamb shanks to the pot along with any accumulated juices.
- Add the cinnamon stick and bay leaves.
- Bring to a boil over high heat, then immediately reduce the heat to low.
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Ready when: Large bubbles break the surface and steam rises vigorously
Tip: Scraping up the browned bits (fond) adds depth and richness to the final broth.
4
Skim the surface and simmer gently
- Once the broth reaches a gentle simmer over low heat, use a spoon or skimmer to remove any gray foam and impurities that rise to the surface (usually about 2–3 minutes of skimming).
- After skimming, adjust the heat so that the liquid barely bubbles—you should see just a few lazy bubbles rising.
- This prevents the broth from becoming cloudy.
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Ready when: Foam has been removed and the broth shows only gentle movement
Tip: A clear, delicate broth requires low heat and patience. Avoid a rolling boil, which breaks apart the meat and clouds the liquid.
5
Add apricots and simmer
- After 45 minutes of gentle simmering, add the roughly chopped dried apricots to the pot.
- Continue simmering, uncovered, over low heat for another 60–75 minutes, until the lamb shanks are extremely tender and the meat begins to pull away from the bone.
- The total cooking time from when the broth first comes to a boil should be about 2 hours.
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Ready when: Lamb is fork-tender and apricots have softened completely; the broth is amber-colored and aromatic
Tip: Resist the urge to speed up the process with higher heat. Slow, gentle simmering yields tender meat and a silky, clean broth.
6
Taste and season
- Remove the pot from the heat.
- Use tongs or a slotted spoon to carefully remove the cinnamon stick and bay leaves.
- Taste the broth and season generously with sea salt to your preference.
- Remember that the saltiness will concentrate slightly as any remaining liquid reduces.
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Ready when: Broth tastes balanced and savory, with no bitter or harsh notes
Tip: Always taste before serving and adjust salt at the end. The apricots and meat contribute their own flavors, so start with less salt than you think you'll need.
7
Serve
- Ladle the hot broth into bowls, making sure each serving includes a lamb shank.
- Garnish with chopped fresh parsley if desired.
- Serve alongside crusty bread, steamed rice, or bulgur wheat for a complete meal.
- The broth can be enjoyed as a light course on its own, or the meat can be shredded and stirred back into the liquid for a heartier dish.
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Tip: For a cleaner presentation, you can strain the broth through a fine-mesh sieve into a clean pot, discarding solids, then serve the strained broth separately from the meat. This creates an elegant consommé-style broth.

Good to know

Tips

This broth is a foundational dish in Turkish home cooking. Serve it simply with bread and a squeeze of lemon, or use it as a base for rice pilafs, soups, or stews.
For extra depth, dry-toast the cumin and coriander seeds in a small skillet over medium heat for 1–2 minutes before adding them to the pot. This intensifies their fragrance.
If the broth tastes too sweet, add a squeeze of fresh lemon juice or a pinch more salt to balance the apricots. If too savory, stir in a bit more water.
Remove the fat layer before reheating for a lighter version, or leave it on for richer flavor and body. The fat layer also helps preserve the broth in the refrigerator.

Make ahead

The broth can be made up to 2 days ahead. Cool completely, refrigerate in an airtight container, and reheat gently over medium-low heat until steaming. The flavors deepen after a day or two of resting in the refrigerator. Fat will solidify on top and can be easily removed if you prefer a leaner broth.

Storage & reheating

Room temperature: up to 2 hours (not recommended due to food safety). Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months in airtight freezer-safe containers (allow headspace for expansion). To reheat: thaw overnight in the refrigerator, then warm gently over medium-low heat until steaming, about 10–15 minutes. Do not boil; gentle heating preserves the delicate flavor and tender meat texture.

Substitutions

dried apricots, pitted → dried figs or a mix of apricots and prunes. Figs will add a slightly earthier sweetness; prunes contribute deeper, plummy notes. Use the same weight. The broth will be less bright but equally warming.
cumin seeds → ground cumin. Use 1 teaspoon ground cumin instead of 1.5 teaspoons whole seeds. Add it after toasting the coriander and peppercorns. Ground cumin can taste slightly more intense, so add it cautiously and taste as you go.
cinnamon stick → 1/2 teaspoon ground cinnamon. Stir in ground cinnamon in the final minute of cooking. Ground spices dissolve into the broth, so the flavor may be slightly less subtle and more dispersed than with a whole stick.
lamb shanks, bone-in → beef shanks or lamb shoulder chunks (2-inch/5 cm pieces). Beef shanks will require 2.5 to 3 hours of simmering; lamb shoulder will cook in 1.5 to 2 hours. Adjust simmering time based on how tender the meat becomes, not a set clock.