Ingredients
The following ingredients have 4 Servings
- 3 tsp each sumac and ground cumin
- 4 x French-trimmed lamb shanks
- 8 lemon thyme sprigs
- 4 garlic cloves, halved
- 1 1/4 cups (310ml) red wine
- 2 large eggplants, cut into 3cm pieces
- 1/4 cup (60ml) olive oil
- 1/3 cup (50g) raisins
- 400g can chickpeas, rinsed, drained
- 80g pitted green olives, drained
- 80g pitted kalamata olives, drained
- 1 1/3 cups chopped flat-leaf parsley leaves
- 100g marinated feta
- Lemon wedges, to serve
Instruction
- Preheat oven to 170°C. Top four 40cm foil squares with baking paper. Rub spices and 2 tsp salt over lamb. Lay a lamb shank on each square, top with thyme and garlic. Gather the sides of the foil up to create a bowl, then pour 1/3 cup (80ml) wine into each package, bringing sides together so no wine spills. Enclose each package with another 40cm piece of foil. Roast lamb on a baking tray for 2 1/2 hours or until tender.
- Combine eggplant and oil. Season and place on a baking paper-lined baking tray. Roast above lamb for the final 35 minutes of cooking or until tender. remove and combine with raisins, chickpeas, olives, parsley and feta.
- Remove lamb from foil, reserving liquid. Strain and place in a pan over medium heat. Cook for 4-5 minutes until thickened.
- Serve lamb with eggplant salad, lamb sauce and lemon wedges.
