Lamb shanks with chickpeas and fried eggplant

Lamb shanks with chickpeas and fried eggplant

By
From
Ben's Meat Bible
Serves
6
Photographer
Benito Martin

Ingredients

Quantity Ingredient
675g ripe tomatoes
600ml water
3 large garlic cloves, thinly sliced
4 tablespoons finely chopped flat-leaf parsley
1 long red chilli, chopped
3 tablespoons extra-virgin olive oil
salt
freshly ground black pepper
6 lamb shanks
440g tinned chickpeas, drained
2 eggplants, cut into large cubes
250ml vegetable oil
1 tablespoon sherry or red-wine vinegar

Method

  1. Preheat the oven to 160°C.
  2. First, peel the tomatoes. Score a cross in the base of each tomato. Place in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water and peel the skin away from the cross. Chop the tomatoes roughly and set aside.
  3. In a large cast-iron casserole dish, add the tomatoes, water, garlic, 2 tablespoons of the parsley, the chilli, extra-virgin olive oil and salt. Submerge the lamb shanks in the liquid and add the chickpeas. Place over medium heat and bring the liquid to a steady simmer.
  4. Put the lid on the casserole and transfer to the oven to cook for 3 hours. After this time, return the casserole to the stove top, remove the shanks to a plate and keep warm. Place the casserole over medium heat and bring to the boil. Turn the heat down to low–medium and simmer the sauce for 10 minutes, until reduced and thickened. Adjust the seasoning.
  5. Meanwhile, heat the vegetable oil in a heavy-based saucepan or deep-fat fryer to around 175°C, or hot enough to make a small piece of bread sizzle in 15 seconds when dropped into the oil. Deep-fry the eggplant for 6–8 minutes, until golden and soft. Remove and drain well on a plate lined with paper towel. Season with salt and pepper and sprinkle over the vinegar.
  6. Stir the fried eggplants into the chickpeas and tomato. To serve, divide the lamb shanks between plates, spoon over the chickpeas, tomato and eggplant, and sprinkle with the remaining chopped parsley.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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