We’re huge fans of the slow cooker, particularly in winter when you don’t want to be slaving away in the kitchen but watching TV in your snuggie, instead. So get out of the kitchen and into your snuggie with our slow-cooked Greek lamb shanks with eggplant stew recipe.
It’s winter, it’s chilly; you want something warming for dinner-a soup, perhaps?-but you also want something substantial, yet easy to prepare. We’ve got just the thing: slow-cooked Greek lamb shanks with eggplant stew. Oh, and did we mention it’s Greek, just like Tas?
500g eggplant, peeled 1.5 kg lamb shanks
2 tablespoons ground sumac, divided
1 ¼ tablespoons salt
½ tablespoon freshly ground pepper
1 tablespoons extra virgin olive oil
1 large green capsicum, diced
1 brown onion, diced
3 cloves garlic, minced
5 egg tomatoes, diced
1 cup water
½ cup finely chopped parsley, divided
Slice eggplant lengthwise, into 1.5 centimetre-wide slices, then crosswise into 1 centimetre pieces; put aside
Rub lamb shanks with 1 tablespoon of sumac, the salt and pepper; add to the slow cooker
Combine the olive oil, capsicum, onion, garlic, tomatoes, the remaining sumac and half of the parsley in a large bowl with the eggplant, stirring the mixture
Cover the lamb with the vegetable mixture in the slow cooker and add the water; set the slow cooker to cook for 7-8 hours on low heat
Remove the lamb from the slow cooker and set aside. Transfer the vegetable mixture to a saucepan over medium-high heat to thicken
Serve the lamb with the vegetable sauce in a bowl, topped with remaining parsley.