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Foil-Baked Lamb Shanks With Warm Eggplant Salad

Created by TwisSis on June 18, 2018

3 teaspoons sumac
3 teaspoons ground cumin
2 teaspoons salt
Ground black pepper to taste
4 (56 ounces) lamb shanks (French-trimmed suggested but optional, See Intro, 400 gm each = 14 oz each)
8 lemon thyme sprigs
4 garlic cloves (halved)
320 ml red wine (1 1/4 cups)
2 large (3 pounds) eggplants (cut in 3 cm 1 1/4 in pieces)

Step 1: Preheat oven to 170°C (340°F). Cut eight 15-in (40 cm) squares of aluminum foil. Rub spices & salt over lamb shanks. Lay a lamb shank on 4 squares & top w/thyme & garlic. Gather the sides of the foil up to create 4 bowls. Enclose each pkg w/a 2nd 15-in (40 cm) square piece of foil (bringing the sides together) & then pour 1/3 cup (80 ml) wine into each pkg. Twist the ends of the foil to secure each pkg & roast lamb on a baking dish or tray for 2 1/2 hrs or until tender. (Adjust cook time for shank size as needed)
Step 2: Combine eggplant & oil. Season w/salt & pepper & place on a parchment paper-lined baking tray. Roast above lamb for the final 35 min of cook time or until tender. Remove from oven & combine w/raisins, chickpeas, olives, parsley & feta.
Step 3: Remove lamb from foil to a serving plate, reserving the liquid. Strain the liquid & place in a pan over med heat. Cook for 4-5 min until thickened. Serve lamb w/eggplant salad, lamb sauce & lemon wedges. (Potatoes are also required at our house)