Healthy Recipes Ingredient Vegetable Eggplant Braised Lamb Shanks & Eggplant 5.0 (5) 5 Reviews This slow-cooked lamb and eggplant stew melts in your mouth. Sumac, a lemony-flavored spice, gives the dish a fruity, tangy aroma. Look for it in Mediterranean markets or spice shops. Serve the stew over mashed root vegetables, bulgur or brown rice. By Sheilah Kaufman Sheilah Kaufman Sheilah Kaufman is a chef, author, cooking teacher and co-founder of the International Association of Culinary Professionals. Her book The Turkish Cookbook, co-written with Nur Ilkin, won best Mediterranean cuisine book at the 2010 Gourmand World Cookbooks Awards and was selected as a top cookbook of the year by The Washington Post. Sheilah has written dozens of other cookbooks, including Sephardic Israeli Cuisine, A Taste of Turkish Cuisine and Simply Irresistible, and her work has been published by EatingWell, Vegetarian Times, The Washington Post, the Baltimore Sun and others. EatingWell's Editorial Guidelines Updated on April 22, 2024 Reviewed by Dietitian Jill Cerreta, M.S., RD Reviewed by Dietitian Jill Cerreta, M.S., RD Jill Cerreta was a nutrition consultant for EatingWell for a number of years, reviewing our content for factual accuracy and ensuring recipes fit our nutrition parameters. As a registered dietitian, she meets with clients at her private practice, Live Well Nutrition, based in Rutland Town, Vermont. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Cook Time: 30 mins Additional Time: 2 hrs Total Time: 2 hrs 30 mins Servings: 4 Yield: 4 servings Nutrition Profile: Dairy-Free Healthy Pregnancy Healthy Aging Healthy Immunity High-Fiber High-Protein Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 ½ pounds eggplant (see Tip), peeled 4 12-ounce lamb shanks (about 3 pounds), trimmed 2 tablespoons ground sumac, divided 1 ¼ teaspoons salt ½ teaspoon freshly ground pepper 2 tablespoons extra-virgin olive oil, divided 1 large green bell pepper, diced 1 small onion, diced 3 cloves garlic, minced, divided 5 plum tomatoes, diced 1 cup water ½ cup finely chopped parsley, divided Directions Slice eggplant lengthwise into 1/2 -inch-wide slices, then crosswise into 1-inch-wide pieces; set aside. Rub lamb shanks with 1 tablespoon sumac, salt and pepper. Heat 1 tablespoon oil in a large Dutch oven (or other 5- to 6-quart pot) over medium-high heat. Add the lamb; cook, turning often, until browned on all sides, 5 to 7 minutes total. (Don't overcrowd the pan; brown in batches if necessary.) Transfer to a plate. Add the remaining 1 tablespoon oil to the pot; add bell pepper, onion, 2 minced garlic cloves and the remaining 1 tablespoon sumac. Cook, stirring often, until the vegetables are beginning to soften, 3 to 5 minutes. Return the lamb to the pot. Stir in the eggplant, tomatoes and water. Bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring occasionally and turning the shanks over once about halfway through, until the lamb is very tender, about 2 hours. Remove the lamb to a plate and tent with foil to keep warm. Increase heat to medium-high and cook the sauce until slightly reduced and thickened, 5 to 10 minutes. Remove from heat and stir in 1/4 cup parsley. Combine the remaining 1/4 cup parsley and the remaining garlic in a small bowl. Serve the lamb and vegetable sauce topped with the parsley-garlic mixture. Tips Tip: If you're using large, common globe eggplant, which can be more bitter than other varieties, salting beforehand can reduce bitterness. To salt: Place prepped eggplant in a large colander over a bowl and mix with 1 tablespoon salt. Top the eggplant with a plate weighted down with cans. Let sit for 30 minutes to 1 hour before using. Rinse well with cold water, then dry with paper towels. Originally appeared: EatingWell Magazine, September/October 2011 Save Rate Print Nutrition Facts (per serving) 321 Calories 14g Fat 20g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 321 % Daily Value * Total Carbohydrate 20g 7% Dietary Fiber 8g 29% Total Sugars 10g Protein 32g 64% Total Fat 14g 17% Saturated Fat 3g 16% Cholesterol 94mg 31% Vitamin A 3170IU 63% Vitamin C 59mg 66% Folate 87mcg 22% Sodium 812mg 35% Calcium 75mg 6% Iron 4mg 23% Magnesium 71mg 17% Potassium 1047mg 22% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.