Mediterranean-Style Australian Lamb Shanks with Pomegranate & Eggplant

Preparation

1. Season the shanks liberally with salt and pepper.
2. Heat 3 tablespoons of the oil in a heavy pan over medium-high heat and sear the shanks until golden brown on all sides. Remove the shanks and set them aside.
3. In the same pan, cook the onions, carrots and celery over medium heat until caramelized, about 7 minutes.
4. Add the tomato paste and stir to incorporate and caramelize, about 4 minutes.
5. Deglaze the pan with the red wine to remove alcohol, about 3 minutes.
6. Place the shanks, carrot, onions, celery, red wine, pomegranate juice and broth in a crock pot and set it to high. Cover and cook for about 4 hours until tender and meat falls off the bone.
7. Once shanks are cooked, remove them from crock pot. Strain the braising liquid, discard the vegetables, and reduce liquid until glossy. Place the lamb meat back into the liquid.
8. While shanks cook, prepare eggplant by preheating the oven to 350 °F.
9. In a medium bowl, toss the eggplant with the remaining oil and season with salt and pepper.
10. Spread eggplant in an even layer on a baking sheet and roast for 45 minutes, tossing every 10 minutes until golden brown.
11. Prepare rice to al dente texture according to package instructions.
12. Drain and put the rice back in the pot. Put the pot back on medium heat and steam the rice gently, until a crust forms on the bottom and the rice is fluffy.
13. To prepare Yogurt Sauce, combine the yogurt, chili pepper, lime zest to taste in a small bowl, set aside.
14. Serve the lamb with the eggplant, rice and Yogurt Sauce. Top with chopped cilantro.