Braised Lamb Shanks Wrapped In Eggplant Recipes

BRAISED LAMB SHANKS & EGGPLANT

Braised Lamb Shanks & Eggplant image

This slow-cooked lamb and eggplant stew melts in your mouth. Sumac, a lemony-flavored spice, gives the dish a fruity, tangy aroma. Look for it in Mediterranean markets or spice shops. Serve the stew over mashed root vegetables, bulgur or brown rice.

Provided by Sheilah Kaufman

Time 2h30m

Number Of Ingredients 12

Ingredients

1 ½ pounds eggplant (see Tip), peeled
4 12-ounce lamb shanks (about 3 pounds), trimmed
2 tablespoons ground sumac, divided
1 ¼ teaspoons salt
½ teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil, divided
1 large green bell pepper, diced
1 small onion, diced
3 cloves garlic, minced, divided
5 plum tomatoes, diced
1 cup water
½ cup finely chopped parsley, divided

Steps:

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.
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.
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.
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.
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.

Nutrition Facts : Calories 320.8 calories, Carbohydrate 19.8 g, Cholesterol 94.3 mg, Fat 13.5 g, Fiber 8.1 g, Protein 31.9 g, SaturatedFat 3.1 g, Sodium 811.8 mg, Sugar 9.6 g

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