Braised Lamb Shanks & Eggplant

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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.

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Cook Time:
30 mins
Additional Time:
2 hrs
Total Time:
2 hrs 30 mins
Servings:
4
Yield:
4 servings

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

Directions

  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.

Tips

Tip: 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.

Nutrition Facts (per serving)

321 Calories
14g Fat
20g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 321
% Daily Value *
Total Carbohydrate 20g 7%
Dietary Fiber 8g 29%
Total Sugars 10g
Protein 32g 64%
Total Fat 14g 17%
Saturated Fat 3g 16%
Cholesterol 94mg 31%
Vitamin A 3170IU 63%
Vitamin C 59mg 66%
Folate 87mcg 22%
Sodium 812mg 35%
Calcium 75mg 6%
Iron 4mg 23%
Magnesium 71mg 17%
Potassium 1047mg 22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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