Azerbaijani-Style Lamb Shank Buglama

5 from 1 vote

Tender lamb or goat shanks steamed with onions, peppers and herbs. Serves 2-4

Prep Time30

Cook Time2

Total Time2 30

Course: Main Course

Cuisine: Azerbaijan, Turkish

Keyword: buglama Azerbaijan, Goat Shanks, Lamb Shanks

Servings: servings

Calories: 726kcal

2 lbs lamb meat on the bone such as shanks, or a combination of diced shoulder and ribs trimmed of their fat
2 large bell peppers cut into 1 inch strips
2 medium yellow onions cut into 1 inch strips
2 small red jalapenos cut into 1 inch strips (you can substitute ¼ teaspoon of crushed red pepper)
2 large cloves garlic thinly sliced
3 fresh bay leaves or 2 dried
1 teaspoon fresh ground black pepper divided in half
2 teaspoons kosher salt divided in half
6 roma tomatoes
Small handful fresh cilantro or dill, to garnish

Bring 3 quarts of water to a boil.
Cut out the cores from the tomatoes, then score the other side with an X using a paring knife. Blanch the tomatoes in the water for 1-2 minutes, or until you can see the skin loosening where the X was cut.
Transfer the tomatoes to a bowl, rinse with cold water, peel, squeeze out the seeds and discard, then chop roughly and reserve.
Mix together the onions, peppers, remaining salt and pepper, and the garlic.
In a dutch oven or other baking dish with a lid that can accommodate all ingredients, make a layer of onions, peppers and garlic, then add the meat and bay leaves.
Bury the meat in the remaining onion-pepper mixture, ending with the tomatoes. Top with a piece of parchment, put the lid on the pot and bake for 3-4 hours at 250, or until the meat easily moves from the bone.
Remove the pot from the oven, skim any visible fat, taste the cooking liquid and season it to taste with salt until it tastes good to you. Carefully stir in the fresh cilantro or dill to taste.
Serve the meat, vegetables and juices with rice and garnish with fresh chopped cilantro or green onions.

Browned stew meat from the shoulder or leg can be substituted for shanks. Bone-in lamb and goat meat is also traditional and highly recommended.