Moroccan Lamb Shanks with Eggplant Recipe

ingredients

3 tablespoons extra virgin olive oil
6 small lamb shanks,
OR
3 1/2 pounds shoulder of lamb on the bone, cut into 12 chunks
2 medium onions, chopped
5 cloves garlic, chopped
1 1/2 teaspoon cumin
1 teaspoon paprika
2 pinches saffron threads
1/2 cup chopped cilantro
1/4 teaspoon powdered ginger
1 pinch cayenne pepper
1 pinch black pepper
salt, to taste
1 cup beef or vegetable broth
1 large eggplant, cut crosswise into 1/4-inch slices
1/2 lemon, juiced

Garnishes
4 tablespoons blanched skinless almonds
1 tablespoon butter
3 hard-cooked eggs, peeled and cut into wedges
2 tablespoons chopped cilantro

directions

Preheat oven to 350 degrees F.

Heat 2 tablespoons of the olive oil in a Dutch oven. Add the lamb and saute until browned on all sides. Add the onions, garlic, cumin, paprika, saffron, cilantro, ginger, cayenne, black pepper and salt. Cook for a moment or two, then pour in the broth and enough water to just about cover the ingredients.

Place in the oven and bake for 2 to 3 hours, or until the meat is quite tender, and the liquid has evaporated by about half. Transfer the cooking liquid to a saucepan and skim off all fat.

Brush the eggplant slices very lightly with the remaining oil; broil on both sides until almost tender. Arrange the eggplant in a large, shallow baking dish and top with the lamb. Bake for about 30 minutes, until the top has browned.

Meanwhile, boil down the cooking liquid until reduced by half. Add the lemon juice and season to taste. Saute the almonds in the butter until they are golden.

Remove lamb and eggplant from the oven, pour the sauce evenly over the top, then garnish with the almonds, eggs and cilantro.

nutrition data

Nutritional data has not been calculated yet.