Loosely followed from “Engryah”, meat and eggplant, Cooks.com
Braised lamb shank with eggplant, a savory meal !
The shank was trimmed of silvery skin and fat.
With a bit of olive oil, the trimmings were rendered when heated.
Brown up the shank, remove . The cracklings go to the cook !
Start the veggies with chopped onion…
A family member brought home some turmeric, Maybe sorta like a spicy carrot flavor ? Very bright color and a lot of staining power ! Turning things orange, will I turn orange if I eat too much …? :-), don’t forget to bring on the garlic too ! (peel and diced the turmeric root) and a bit of ginger root.
What else is on the counter?… toss in the dried hot pepper flakes if ya got’em…. some of mine were smoked and I have some sun dried dried tomatoes.
Building flavors for the lamb, heat up some veggie or chicken stock in another pan…
Add the shank back to the pan, add enough boiling stock to cover veggies and about 1/2 way up the shank.
Cover and simmer….
Were only halfway home ,now prep the eggplant. Peel to leave strips on the side. Salt , press, wait an hour, and rinse.
In a skillet , brown in olive oil, mmmmm…. won’t be long now !
If frying in batches, set aside on paper towel…
Depending on the size and amount of meat, slowly cook til tender about 45 minutes or better.
Layer the eggplant over the meat, place tomato slices (I didn’t have any) on top. Sprinkled with lemon juice and sugar.
Now for the final cooking , simmer for 20-30 minutes.
Plate over rice is suggested but I thought of bulgar or couscous , snuck in somewhere along the way and a side of flat bread for a killer wrap. !!
Always looking for new combinations of the traditional “meat and potato”, this is a winner ! Flavor galore !Any beverage suggestions? A deep dark red wine comes to mind.
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