Recipes
Braised Lamb Shanks & Eggplant
- Lamb
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.
Ingredients
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1 ½ pounds eggplant (see Tip), peeled
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4 12-ounce lamb shanks (about 3 pounds), trimmed
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2 tablespoons ground sumac, divided
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1 ¼ teaspoons salt
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½ teaspoon freshly ground pepper
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2 tablespoons extra-virgin olive oil, divided
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1 large green bell pepper, diced
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1 small onion, diced
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3 cloves garlic, minced, divided
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5 plum tomatoes, diced
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1 cup water
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½ cup finely chopped parsley, divided
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