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20 minute dinner recipes

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Braised Lamb Shanks & Eggplant

http://www.eatingwell.com/recipes/lamb_shanks_eggplant.html

From EatingWell:  September/October 2011

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.

4 servings | Active Time: 30 minutes | Total Time: 2 1/2 hours

Ingredients

Preparation

  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.
  6. Serve the lamb and vegetable sauce topped with the parsley-garlic mixture.

Nutrition

Per serving : 319 Calories; 14 g Fat; 3 g Sat; 8 g Mono; 94 mg Cholesterol; 20 g Carbohydrates; 32 g Protein; 9 g Fiber; 812 mg Sodium; 1048 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 4 lean meat, 1 1/2 fat

Tips & Notes