Lamb Shank and Eggplant Stew
This rich and savory Lamb Shank and Eggplant Stew melds tender, succulent lamb with vibrant eggplants, aromatic veggies, and a symphony of Mediterranean flavors. Slow-cooked to perfection, each bite is an invitation to indulge in comforting warmth, accentuated by olives and capers. Perfect for a gathering or a cozy family dinner, this hearty dish promises satisfaction in every serving.
ingredients
- 4 French-trimmed lamb shanks (2.2 lb)
- 2 medium eggplants (1.3 lb), chopped coarsely
- 1 medium red onion (6 oz), sliced thinly
- 2 stalks celery (10.5 oz), trimmed and sliced thinly
- 3 cloves garlic, sliced thinly
- 700g (1.5 lb) tomato passata
- 2 cups (16 fl oz) beef stock
- 1 cup (8 fl oz) water
- 3 cups (7.5 oz) pitted green olives
- 2 tablespoons baby capers
- 2 tablespoons dried currants
- ½ tablespoon red wine vinegar
- ½ cup loosely packed fresh basil leaves, torn
steps
- 1.
Preheat oven to 300°F (150°C).
- 2.
In a large Dutch oven, heat a tablespoon of olive oil over medium-high heat. Brown the lamb shanks on all sides, then remove and set aside.
- 3.
In the same pot, add the sliced red onion and cook until softened. Stir in garlic, celery, and eggplant, cooking until the eggplant begins to soften.
- 4.
Add the tomato passata, beef stock, and water. Stir well to combine.
- 5.
Return the lamb shanks to the pot, submerging them in the sauce.
- 6.
Add olives, capers, dried currants, and red wine vinegar. Season with salt and pepper to taste.
- 7.
Bring the stew to a gentle simmer, then cover and transfer to the oven. Cook for 2.5 hours until the lamb is tender and falling off the bone.
- 8.
Once done, remove from the oven and stir in fresh basil before serving.
- 9.
Serve warm with crusty bread or over a bed of rice.
Releated Recipes
