11
Jul
15

Lamb shank with eggplant

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.IMG_8295With a bit of olive oil, the trimmings were rendered when heated.

IMG_8296Brown up the shank, remove . The cracklings go to the cook !

IMG_8298

Start the veggies with chopped onion…

IMG_8297A 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.

IMG_8299What 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.

IMG_8300

IMG_8301Building flavors for the lamb, heat up some  veggie or chicken stock in another pan…

IMG_8302Add the shank back to the pan, add enough boiling stock to cover veggies and about 1/2 way up the shank.

 

 

IMG_8304Cover and simmer….

Were only halfway home ,now prep the eggplant. Peel to leave strips on the side. Salt , press, wait an hour, and rinse.

IMG_8306In a skillet , brown in olive oil,  mmmmm…. won’t be long now !

IMG_8307

IMG_8308If frying in batches, set aside on paper towel…

IMG_8309Depending on the size and amount of meat, slowly cook til tender about 45 minutes or better.

IMG_8310Layer 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.

IMG_8311Plate 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. !!

IMG_8312Always 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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