Fork-tender lamb braised low and slow with mountains of sliced onions until the sauce is dark, thick, and deeply savory.
Nutrition & Info
450
kcal per serving
Protein
Carbs
Fat
Equipment Needed
heavy pot with lid
wooden spoon
Presentation Guide
Instructions
-
1
Brown lamb in oil in a heavy pot.
-
2
Add sliced onions and stir to coat.
-
3
Season with paprika, salt, pepper, and bay leaves.
-
4
Add water, cover tightly.
-
5
Braise on very low heat for 2.5-3 hours until lamb is falling apart and onions have melted into a thick sauce.
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Did You Know?
The name "teshko" means "heavy" in Macedonian, referring to the hearty richness of this slow-braised dish.
Chef's Notes
Equipment Tips
- heavy pot with lid
- wooden spoon
Garnishing
fresh parsley, paprika
Accompaniments
bread, pickled vegetables
The Story Behind Teshko
Teshko is a heritage dish from Macedonian shepherds who slow-cooked lamb with whatever they had — usually onions. The long cooking transforms tough cuts into meltingly tender meat enveloped in a caramelized onion sauce.
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