Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Turkish Lamb Shanks With Eggplant And Mushrooms
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- #76546
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
6 lamb shanks
1 large white onion, chopped
2 pounds white mushrooms, sliced
3 medium eggplants, cut in 1/2-inch thick slices
10 cloves garlic, peeled and sliced
2 teaspoons paprika
1 teaspoon black pepper
1 teaspoon kosher salt
1 can (8 ounce size) tomato sauce
1 teaspoon chicken bouillon
2 cups water
directions
Place lamb shanks in heavy sauce pan. Cover with water and cook on medium-low flame for 2 hours.
Preheat oven to 350 degrees F.
Peel every other slice of eggplant so that the final dish looks like stripes. Fry eggplant in olive oil until it is light golden brown and tender.
Fry onions and garlic until golden brown. Add mushrooms, garlic, paprika, salt and pepper.
Combine tomato sauce and chicken bouillon water. Bring to boil. Add onion and mushroom mixture; mix to combine ingredients; turn off heat.
Place lamb shanks in roasting pan. Cover lamb shanks with eggplant slices. Spoon sauce over eggplant so that lamb is totally immersed in sauce. Place in oven for 1 hour. The sauce will be a golden color. Serve with white basmati rice.
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
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