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Foil-baked lamb shanks with warm eggplant salad
Foil-baked lamb shanks with warm eggplant salad
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Prep Time:
35 minutes
Cook Time:
155 minutes
Total Time:
190 minutes
Tender slow-roasted lamb shanks create a cozy and nutritious meal perfect for busy nights.
Ingredients:
  • 3 tsp sumac
  • 7.50 gm ground cumin
  • 4 x French-trimmed lamb shanks
  • 8 lemon thyme sprigs
  • 4 garlic cloves, halved
  • 310ml red wine
  • 2 large eggplants, cut into 3cm pieces
  • 50g raisins
  • 80g pitted green olives, drained
  • 80g pitted kalamata olives, drained
  • 332.50 ml flat-leaf parsley leaves, chopped
  • 100g marinated feta
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 170C. Place a piece of baking paper on four 40cm foil squares. Season the lamb with spices and 2 tsp of salt. Put a lamb shank on each square, top with thyme and garlic. Fold the sides of the foil to create a bowl shape, then pour 1/3 cup (80ml) of wine into each package, ensuring no spills. Wrap each package with another 40cm piece of foil. Roast the lamb on a baking tray for 2 1/2 hours or until tender.
  • Toss eggplant with oil and season it. Place on a baking paper-lined tray. Roast alongside the lamb for the last 35 minutes, or until soft. Mix with raisins, chickpeas, olives, parsley, and feta after roasting.
  • Take the lamb out of the foil and keep the flavorful liquid. Strain the liquid and pour it into a pan over medium heat. Let it cook for 4-5 minutes until it thickens.
  • Present the lamb alongside a flavorful eggplant salad, drizzle with lamb sauce, and garnish with lemon wedges.

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