What’s more satisfying that a slow-cooked stew with all those levels of flavor and comfort? It doesn’t have to be lamb, though a shank works mighty well. The same recipe could be used with pork, beef, or poultry.
For me, a stew is equally (if not more) about what other ingredients get thrown into the pot than it is about the protein. Though unintended, the ingredients here produced a taste slightly reminiscent of a Moroccan tangine.
Lamb Shank Stew and Eggplant Sauce
- 2 lamb shanks
- 1 large tomato chopped
- 1 carrot chopped
- 1 eggplant chopped
- red onion minced
- garlic minced
- 3 dates chopped
- 1 cup garbanzos pre-cooked
- fresh mushrooms sliced
- exotic dry mushrooms
- ½ cup wine
- 1 tbs tomato paste
- bay leaf, salt, pepper, cinnamon, bay leaf
- olive oil
- fresh parsley to finish
- Start meat cooking by a quick brown in olive oil.
- Add vegetables and seasonings.
- Cook about 2 hours on medium-low until lamb is fork tender and falling off bone and the eggplant has cooked down and melded with the other ingredients into a sauce.
1. Best to let sit about half-hour before serving.
2. Vegetable/sauce was more than needed for 2 servings. But that isn’t a bad thing. I just popped the leftovers in the freezer for future use.
<<< Fast Forward One Week >>>
The container did not last long in the freezer. The eggplant sauce with little pieces of lamb that fell off the bone made a delicious ragu sauce. I topped it with with chopped hazelnuts, lemon zest, parsley, red chili flakes and freshly grated Parmigiano Reggiano which provided a perfect balance to the sweet notes of the sauce.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!