BRAISED LAMB SHANKS & EGGPLANT

Braised Lamb Shanks & Eggplant image

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.

Provided by Mikekey *

Time 2h30m

Number Of Ingredients 12

Ingredients

1 1/2 lb eggpland, 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 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 water
1/2 c finely chopped parsley, divided

Steps:

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.