Here’s to taking things slow. Cheers!
I love lamb, but if you don’t cook it properly it can be a real disaster. With lamb shanks, you have to cook it for a long time. It’s not done until the meat falls off the bones. It can take anywhere 3-4 hours. For this recipe, just give yourself a lot of time. Maybe make it on a day where you’ll be home relaxing or taking care of other things. It’s totally worth the wait.
6 lamb shanks
1/2 yellow onion
3 cans stewed whole or half tomatoes
1 teaspoon salt
1 tablespoon pepper
1 tablespoon turmeric
Optional: 3 small potatoes cut in half
Place the lamb and half onion in a large pot and add water until all of the lamb is covered. Bring to a boil. Reduce heat to medium and cover. Let it cook for 3-4 hours. Make sure you check on it every 30-40 minutes to ensure the water is not evaporating too fast.
Peel the eggplant and cut into 2 inch circles. Fry the eggplant. I use coconut oil to fry the eggplant. You’ll notice that the eggplant soaks up the oil really quickly. You’ll need a lot of oil. You’re not deep frying it so, there should only be enough oil to keep the eggplant from burning. Once the eggplant is partially cooked the oil will drain out. So if this is your first time frying eggplant don’t worry. When the eggplant is browned flip it over and fry the other side. When you’re done frying all of the eggplant, set aside. You will be adding it to the stew once the lamb is tender and falling off the bone.
When the lamb is cooked, which you’ll know by easily trying to separate it from the bone. If it separates easily, it is cooked. Remove the onion. Make sure there is some water in the pot about 1/4 of the way covering the lamb. Then add the tomatoes and place the eggplant on top. Cover and let cook for 30 minutes.