Braised Lamb Shanks & Eggplant

12
Ingredients

30m
Prep Time

2h
Cook Time

2h 30m
Ready In

Recipe: #4933

March 19, 2012

Categories: Lamb/Mutton, Eggplant, Greek, No Eggs, more

recipe by:
Mikekey

"Slow-cooked lamb dish that will melt in your mouth. Sumac is a lemony spice that can be found in spice shops. Serve this with mashed potatoes or brown rice. From Eating Well."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (787.6 g)
Calories 883.1
Total Fat - 25 g
Saturated Fat - 7 g
Cholesterol - 217.7 mg
Sodium - 959.4 mg
Total Carbohydrate - 87.5 g
Dietary Fiber - 3.6 g
Sugars - 5.5 g
Protein - 75.1 g
Calcium - 111.5 mg
Iron - 9.1 mg
Vitamin C - 131.1 mg
Thiamin - 0.8 mg

Step 1

Slice eggplant lengthwise into 1/2 -inch-wide slices, then crosswise into 1-inch-wide pieces; set aside. Rub lamb shanks with 1 tablespoon sumac, salt and pepper.

Step 2

Heat 1 tablespoon oil in a large Dutch oven (or other 5- to 6-quart pot) over medium-high heat. Add the lamb; cook, turning often, until browned on all sides, 5 to 7 minutes total. (Don’t overcrowd the pan; brown in batches if necessary.) Transfer to a plate.

Step 3

Add the remaining 1 tablespoon oil to the pot; add bell pepper, onion, 2 minced garlic cloves and the remaining 1 tablespoon sumac. Cook, stirring often, until the vegetables are beginning to soften, 3 to 5 minutes. Return the lamb to the pot. Stir in the eggplant, tomatoes and water. Bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring occasionally and turning the shanks over once about halfway through, until the lamb is very tender, about 2 hours.

Step 4

Remove the lamb to a plate and tent with foil to keep warm. Increase heat to medium-high and cook the sauce until slightly reduced and thickened, 5 to 10 minutes. Remove from heat and stir in 1/4 cup parsley.

Step 5

Combine the remaining 1/4 cup parsley and the remaining garlic in a small bowl. Serve the lamb and vegetable sauce topped with the parsley-garlic mixture.

Step 6

NOTE: If you’re using large, common globe eggplant, which can be more bitter than other varieties, salting beforehand can reduce bitterness. To salt: Place prepped eggplant in a large colander over a bowl and mix with 1 tablespoon salt. Top the eggplant with a plate weighted down with cans. Let sit for 30 minutes to 1 hour before using. Rinse well with cold water, then dry with paper towels.