Braised Lamb Shanks & Eggplant Recipe

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Braised Lamb Shanks & Eggplant

Mikekey K


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.

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30 Min


2 Hr


Stove Top


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

Directions Step-By-Step

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.
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.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Greek