Mediterranean-Style Lamb Shanks with Pomegranate-Roasted Eggplant
Use the slow cooker to braise tender lamb shanks in pomegranate juice, red wine and aromatic vegetables until tender, then serve alongside roasted eggplant and rice with a zesty yogurt sauce. This elegant Mediterranean-style dish is a restaurant-quality meal that's perfect for special occasions.
| Serving Size | 4 |
|---|---|
| Cook Time | 5 hrs. 25 mins. |
Ingredients
- 4 lamb shanks (6 ounces each)
- Kosher salt and black pepper to taste
- 1/2 cup vegetable oil
- 1½ cups pomegranate juice
- 2 cups diced Spanish onions
- 1 cup diced carrot
- 1 cup diced celery
- 1 tablespoon tomato paste
- 2 cups red wine
- 2 cups low-sodium beef broth
- 1 large cubed globe eggplant
- 2 cups uncooked long-grain rice
- 1 small minced red chili pepper
- 1 cup nonfat plain yogurt
- 1 zested lime
- 1 bunch washed and chopped cilantro leaves
Preparation
- Season the shanks liberally with salt and pepper.
- 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 for later.
- In the same pan, cook the onions, carrot and celery on medium heat until caramelized, about 7 minutes.
- Add the tomato paste and stir to incorporate and caramelize it, about 4 minutes.
- Deglaze the pan with the red wine, then cook off the alcohol, about 3 minutes.
- Place the shanks, carrot, onions, celery, red wine, pomegranate juice and broth in a slow cooker and set it to high. Cover and cook for about 4 hours, or until tender.
- For the eggplant, preheat the oven to 350°F. In a medium bowl, toss the eggplant with the remaining oil and season with salt and pepper.
- In an even layer, spread out the eggplant on a baking sheet and roast for 45 minutes, tossing every 10 minutes, until golden brown.
- Make rice by bringing a medium pot of water to a boil, adding the rice, and cooking until al dente (per package instructions).
- 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 nice and fluffy.
- In a small bowl, combine the yogurt, chili, lime zest and salt to taste, then reserve.
- When the shanks are falling off the bone, carefully remove them from the braising liquid and pull the meat off the bones.
- Strain the braising liquid, discard the vegetables, and reduce the liquid until it is glossy.
- Add the lamb meat back into the liquid. Serve the lamb with the eggplant, rice, yogurt sauce and chopped cilantro.
Mediterranean-Style Lamb Shanks with Pomegranate-Roasted Eggplant
Use the slow cooker to braise tender lamb shanks in pomegranate juice, red wine and aromatic vegetables until tender, then serve alongside roasted eggplant and rice with a zesty yogurt sauce. This elegant Mediterranean-style dish is a restaurant-quality meal that's perfect for special occasions.
4
Cook: 5 hrs. 25 mins.
Preparation
- Season the shanks liberally with salt and pepper.
- 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 for later.
- In the same pan, cook the onions, carrot and celery on medium heat until caramelized, about 7 minutes.
- Add the tomato paste and stir to incorporate and caramelize it, about 4 minutes.
- Deglaze the pan with the red wine, then cook off the alcohol, about 3 minutes.
- Place the shanks, carrot, onions, celery, red wine, pomegranate juice and broth in a slow cooker and set it to high. Cover and cook for about 4 hours, or until tender.
- For the eggplant, preheat the oven to 350°F. In a medium bowl, toss the eggplant with the remaining oil and season with salt and pepper.
- In an even layer, spread out the eggplant on a baking sheet and roast for 45 minutes, tossing every 10 minutes, until golden brown.
- Make rice by bringing a medium pot of water to a boil, adding the rice, and cooking until al dente (per package instructions).
- 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 nice and fluffy.
- In a small bowl, combine the yogurt, chili, lime zest and salt to taste, then reserve.
- When the shanks are falling off the bone, carefully remove them from the braising liquid and pull the meat off the bones.
- Strain the braising liquid, discard the vegetables, and reduce the liquid until it is glossy.
- Add the lamb meat back into the liquid. Serve the lamb with the eggplant, rice, yogurt sauce and chopped cilantro.
Ingredients
- 4 lamb shanks (6 ounces each)
- Kosher salt and black pepper to taste
- 1/2 cup vegetable oil
- 1½ cups pomegranate juice
- 2 cups diced Spanish onions
- 1 cup diced carrot
- 1 cup diced celery
- 1 tablespoon tomato paste
- 2 cups red wine
- 2 cups low-sodium beef broth
- 1 large cubed globe eggplant
- 2 cups uncooked long-grain rice
- 1 small minced red chili pepper
- 1 cup nonfat plain yogurt
- 1 zested lime
- 1 bunch washed and chopped cilantro leaves
