Real Recipes From Real Home Cooks ®

braised lamb shanks & eggplant

Recipe by
Mikekey *
Seattle, WA

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.

yield 4 serving(s)
prep time 30 Min
cook time 2 Hr
method Stove Top

Ingredients For braised lamb shanks & eggplant

  • 1 1/2 lb
    eggplant, peeled (see note)
  • 3 lb
    lamb shanks, about 4
  • 2 Tbsp
    ground sumac, divided
  • 1 1/4 tsp
    salt
  • 1/2 tsp
    ground black pepper
  • 2 Tbsp
    olive oil, divided
  • 1 lg
    green bell pepper, diced
  • 1 sm
    yellow onion, peeled and diced
  • 3 clove
    garlic, peeled and minced (divided)
  • 1 1/4 lb
    plum tomatoes, diced (about 5)
  • 1 c
    water
  • 1/2 c
    finely chopped parsley, divided

How To Make braised lamb shanks & eggplant

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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