It’s Easter this weekend and lamb is usually on the menu here. Instead of a full leg of lamb I’m going for these simple lamb shanks and serving with aubergine stacks. Thinking of Greece and Mediterranean sunshine while I cook with all these aromatic herbs.
Lamb Shanks with Aubergine Stacks
I love lamb, the richness and depth of flavour. oh so good. My favourite way to cook lamb is low and slow. This allows all those amazing flavours to mingle and dance together and thus making the whole eating experience so much better.
Lamb shanks
Think of these as a mini leg of lamb. They have just as much flavour, they are just a mini version. To me a good lamb shank should just fall apart from the bone and melt in your mouth.
Serve one lamb shank per person so this is a rich and filling meal for two people. The aubergine stacks are soaked in a herby marinade and finished off with a fresh yogurt sauce.
This dish of lamb shanks with aubergine stacks is Greece on a plate. I’ve not gone for any big bold spices in this recipe. Let those herbs do the talking, and wow can they sing!
What can I serve this with?
I have served mine with a simple salad but if you wanted something more substantial then add a few boiled potatoes or maybe some rice.
Leftovers
Should you have any leftovers from these lamb shanks with aubergine stacks then chop everything up and add some chopped tinned tomatoes to make a great ragu sauce for pasta.
Will this recipe freeze?
Yes, put the lamb shanks in a freezer proof box or bag and freezer for later use. Do the veg in separate bag.
Here are some other lamb recipes you might like to try;
Lamb Shanks With Aubergine Stacks
Ingredients
- 2 lamb shanks
- 1/2 lemon
- 1 tsp chopped fresh rosemary (or 1/2 tsp dried)
- 1 tbsp chopped fresh mint (or 1/2 tbsp dried)
- 1 lemon zest and juice
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tbsp olive oil
- salt and pepper
For Aubergine Stacks
- 1 large aubergine cut into rounds
- 1 tbsp olive oil
- 1 tbsp cider vinegar
- 1 tbsp finely chopped onion
- 1 clove garlic minced
- 1/2 tsp chopped fresh chilli (or good pinch dried chilli)
- 1 tbsp fresh chopped basil
For the sauce
- 1/2 cup Greek yogurt
- 1 clove garlic minced
- 1 tsp finely chopped fresh parsley
Instructions
- Preheat oven to 180C
- Mix olive oil, salt and pepper all herbs & lemon zest and press all over the lamb shanks
- Place them in a small roasting pan with lemon juice and lemon skins and cover with foil. Roast for 1 hour
- Allow the lamb shanks to rest for 15 minutes covered in a clean tea towel before serving to allow the juices to be released
Make the Aubergine
- Mix all the ingredients for the marinade in a jar
- Grill the aubergine slices for approximately 5 minutes each side
- Pour the marinade over the aubergine slices when ready to serve
Make the yoghurt sauce
- Mix all ingredients together and serve with the lamb and aubergine stacks
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