Savory Lamb Shanks with Eggplant and Barley
Here’s a rich, delicious Mediterranean-inspired stew that will warm the cockles of your heart on a chilly night. Lamb shanks are succulent, and the dish is loaded with flavor.
Yield: Serves 6 to 8
Ingredients
- 1 large eggplant (about 1½ lbs/750 g), peeled and cut into 2-inch (5 cm) cubes
- Salt
- 4 lbs (2 kg) sliced lamb shanks (see Notes), patted dry 2 kg
- ½ tsp (2 ml) salt
- ½ tsp (2 ml) cracked black peppercorns
- 2 tbsp (25 ml) olive oil (approx.), divided
- 2 onions, thinly sliced on the vertical
- 4 cloves garlic, minced
- 2 bay leaves
- 1 stick cinnamon, about 2 inches (5 cm) long
- 1 tbsp (15 ml) finely grated lemon zest
- 1 cup (250 ml) barley (see Notes), rinsed and drained
- 1 cup (250 ml) dry red wine
- 1 can (28 oz/796 ml) diced tomatoes, with juice
- ¼ cup (50 ml) finely chopped fresh parsley
Directions
1. Place eggplant in a colander over a sink and sprinkle with salt. Toss well and set aside for 1 to 2 hours. (If time is short, blanch eggplant cubes in heavily salted water.) Rinse well under cold running water and, using your hands, squeeze out excess moisture. Pat dry with a paper towel and set aside.
2. Season lamb shanks with salt and peppercorns. In a skillet, heat 1 tbsp (15 ml) of the oil over medium-high heat for 30 seconds. Add lamb, in batches, and brown well on all sides, about 4 minutes per batch. Transfer to slow cooker stoneware as completed. Drain off all but 2 tbsp (15 ml) fat, if necessary. (If your lamb is very lean, you may need to add a bit of oil here.)
3. Add eggplant to pan, in batches, and cook, stirring, until lightly browned, adding more oil if necessary. Transfer to slow cooker stoneware as completed.
4. Add onions to pan and cook, stirring, until lightly browned, about 7 minutes. Add garlic, bay leaves, cinnamon stick and lemon zest; cook, stirring, for 1 minute. Add barley and toss to coat. Add wine and tomatoes with juice; bring to a boil. Transfer to slow cooker stoneware.
5. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours, until the meat is falling off the bone. Discard bay leaves and cinnamon stick.
MAKE AHEAD
Complete Steps 1 and 3, adding oil to the pan to sauté eggplant. Cover and refrigerate for up to 2 days. When you’re ready to cook, brown the lamb shanks and continue with the recipe.
Notes
Works best in a large (minimum 5-quart) slow cooker
Have your butcher slice the shanks for you. Depending on their size, you’ll get from 2 to 4 pieces from each shank.
Use the kind of barley you prefer — pearled, pot and whole all work well in this recipe.
To give this recipe a Moroccan spin, substitute a finely chopped preserved lemon for the lemon zest. Add it along with the tomatoes.
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