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1 ½ pounds eggplant (see Tip), peeled
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4 12-ounce lamb shanks (about 3 pounds), trimmed
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2 tablespoons ground sumac, divided
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1 ¼ teaspoons salt
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½ teaspoon freshly ground pepper
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2 tablespoons extra-virgin olive oil, divided
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1 large green bell pepper, diced
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1 small onion, diced
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3 cloves garlic, minced, divided
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5 plum tomatoes, diced
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1 cup water
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½ cup finely chopped parsley, divided
Braised Lamb Shanks & Eggplant
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.
Nutrition Information
241
Calories
25g
Carbohydrates
11g
Protein
325mg
Potassium
4g
Fiber
2g
Sugar
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