Lamb shank broth cooks toasted orzo with peppers and tomato in this Ankara tray.
20 min prep 95 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the lamb shanks in salted water for 60 minutes until tender.
Saute onions and peppers in butter for 6 minutes.
Add orzo and stir for 5 minutes until its color changes.
Combine tomatoes, hot stock, and shanks in a baking dish.
Bake at 200°C for 25-30 minutes until the orzo absorbs the liquid.
💡 Tip: Adding the strained shank broth hot helps the orzo cook evenly.
🍽️ Serving suggestion: Serve hot from the oven with pickles, cacik, and roasted peppers.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~640
kcal calories
34
g protein
58
g carbs
29
g fat
7.8g
Sugar
6.3g
Fiber
1310.1mg
Sodium
3.3g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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