Braised Lamb Shanks & Eggplant

September/October 2011

Your rating: None Average: 3.1 (19 votes)

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.

Braised Lamb Shanks & Eggplant

2 Reviews for Braised Lamb Shanks & Eggplant

Turned out Beautifully

I really enjoyed this. It was my first go at cooking lamb, and I'm certain I'll make it again. This was delicious. The eggplant melted into the sauce, and the other veggies held their shape. It tasted very rich and satisfying without needing cheese or cream or anything like that. I had regular eggplant, so I did the extra salting step before cooking.

I could not find sumac anywhere, even at my bulk spice store. So, I subbed chicken stock for water to up the flavor, and right before serving, I squeezed in a small lemon's worth of juice. I'd love to try this with the spice next time if I can find it.

Juicy and tender.

This recipes is amazing. It takes longer than i'd want to wait but it is definetly worth the wait. The lamb comes out so tender and the vegetables compliment it in every way. I kept adding more salt after i tasted the mixture and i felt it needed more but by the time it was on my plate i realized the vegatbles were way too salty and the lamb was just perfect. I recommend salting the lamb more before adding the veggies


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