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Braised Lamb Shanks with Eggplant

This slow-braised lamb shank recipe was made for winter — something you can leave to gently simmer all afternoon, with minimal intervention. The result is deeply tender lamb, infused with warming spices like cumin, turmeric, and cinnamon.

The eggplant adds a satisfying meatiness and beautifully soaks up the braising liquid, while lemon, mint, and currants bring contrast and lift. The layering of spices isn’t just for flavour; these ingredients have long been valued for their support of immunity and digestion — exactly what the colder months ask for.

A quick note on the eggplant: salting it first draws out excess water and any bitterness, and also helps it hold its shape when pan-fried. You’ll end up with golden pieces that stay tender without turning to mush — essential in a stew like this, where texture matters.

Serve the lamb over basmati rice with a spoonful of natural yogurt and a scattering of fresh mint. It’s nourishing and completely hands-off once it’s on the stove — ideal for winter dinner parties or quiet evenings in.

Lunch

Dinner

A Little Longer

Serves 5

Prep Time 10 Mins

Cook Time 200+ Mins

Ingredients

Method

5 medium lamb shanks
2 tablespoons currants
2 tablespoons red wine vinegar
2 small eggplants
½ cup + 1 tablespoon extra virgin olive oil
1 onion, sliced
3 garlic cloves, finely chopped
1 teaspoon fresh ginger, finely chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Aleppo pepper
1 cinnamon stick, broken in half
400g canned peeled whole tomatoes
2 tablespoons fish sauce
800ml chicken stock
Juice of 1 lemon
1 tablespoon chopped mint, plus extra
Sea salt
Freshly ground pepper

To Serve:

Basmati rice
Natural yogurt

Method

1
Let the lamb shanks come to room temperature, then season generously with sea salt.
2
In a small bowl, combine the currants and red wine vinegar. Set aside to soak.
3
Slice the eggplants into 1 cm-thick rounds, then cut each round into quarters. Sprinkle with sea salt and let sit for 30 minutes to draw out moisture. Rinse under cold water, then drain and pat dry with paper towel.
4
In a large non-stick pan, heat another 1/4 cup of olive oil over high heat. Fry the eggplant pieces until golden on all sides. Transfer to paper towel to drain excess oil.
5
Heat 1/4 cup of olive oil in a heavy-based pot with a lid over high heat. Sear the lamb shanks on all sides until well browned. Remove from the pan and set aside.
6
Wipe out the pot and return it to the heat. Add the remaining tablespoon of olive oil along with the sliced onion. Cook over very low heat for about 7 minutes, or until softened.
7
Add the garlic, ginger, turmeric, cumin, coriander, Aleppo pepper and cinnamon stick. Stir for 1 minute, until fragrant.
8
Add the soaked currants and their vinegar, the canned tomatoes and seared lamb shanks. Pour in the chicken stock, fish sauce and season with a generous pinch of sea salt and some freshly ground black pepper.
9
Bring the mixture to a high simmer, then cover with a lid and reduce the heat to maintain a very low simmer. Cook, covered, for 3-4 hours or until the lamb is tender and nearly falling off the bone.
10
Remove the lid and stir in the lemon juice, fried eggplant and chopped mint. Continue to simmer uncovered for another 30 minutes to allow the flavours to meld.
11
To serve, divide the lamb shanks among bowls. Spoon over a generous ladle of the eggplant sauce, add a dollop of natural yogurt and garnish with extra mint. Serve with steamed basmati rice on the side.