Description
These Braised Lamb Shanks with Figs and Eggplant recipe is taking your lamb shanks to the next level. Cooked with a tasty blend of seasonings.
Ingredients
Units
Scale
- 30ml (2 tbsp) olive oil
- 4 lamb shanks
- 450g (1lb) baby onions, peeled
- 4 garlic cloves, crushed
- 2 eggplants, cut into big chunks
- 250ml (1 cup) red wine
- 225g (1/2lb) dried figs
- 3g (1 tsp) ground cinnamon
- 1g (1/2 tsp) ground nutmeg
- 21g (3 tbsp) honey
- 750ml (3 cups) beef or chicken stock
- salt and pepper, to taste
- parsley, for garnishing
- 100g (1 cup) feta cheese, crumbled [optional]
Instructions
- Heat the oil in a large cast iron casserole dish. Brown the lamb shanks on all sides, then set aside.
- Gently fry the onions for 5 minutes until softened but not browned.
- Add the garlic and eggplants. Fry for another 5 minutes until the vegetables have softened a bit.
- Add the shanks back in, give it a stir, then pour in the red wine and let it sizzle away for 5 minutes.
- Stir in the figs, cinnamon, nutmeg and honey.
- Pour in enough stock to cover the contents. You may need more or less, depending on the pot you're using.
- Let the contents reach a simmering point, then cover with a lid and cook for 1½-2 hours, or until the meat is fully cooked and tender.
- Season to taste, then serve on a pile of couscous and garnish with parsley and crumbled feta cheese. Enjoy!
Notes
- This recipe is freezable.
- If you prefer your sauce thicker, you can make a cornstarch slurry by taking 125ml (½ cup) of the cooking liquid and stirring 14g (2 tbsp) cornstarch into it. Place the pot over a low heat and stir while drizzling the slurry back into the sauce. It should thicken after a few minutes.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Turkish
Nutrition
- Serving Size:
- Calories: 810
- Sugar: 29.2 g
- Sodium: 496.6 mg
- Fat: 25.7 g
- Saturated Fat: 7.4 g
- Trans Fat: 0 g
- Carbohydrates: 48.7 g
- Fiber: 10.9 g
- Protein: 85.7 g
- Cholesterol: 245.4 mg