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Home » Meat Recipes » Lamb Shanks with Aubergine Stacks

Lamb Shanks with Aubergine Stacks

Author: Karon Grieve Published : April 2020

Recipe
lamb shanks with aubergine stacks by larderlove

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 by larderlove

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 by larderlove

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!

lamb shanks with aubergine stacks by larderlove

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 a separate bag.

larder links

Here are some other lamb recipes you might like to try;

Lamb Koftas

Lamb chops with broccoli rice

Lamb stuffed cabbage leaves

Greek-style lamb wraps

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
lamb shanks with aubergine stacks by larderlove

Lamb Shanks With Aubergine Stacks

Karon Grieve
These lamb shanks with aubergine stacks are easy to make, ecconomical and packed with flavour. It's Greece on a plate.
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Cuisine Greek
Servings 2 people
Calories 473 kcal

Ingredients
 

  • 2 lamb shanks
  • 1/2 lemon
  • 1 tsp rosemary or 1/2tsp dried rosemary
  • 1 tbsp mint or half tsp dried mint
  • 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 roounds
  • 1 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1 tbsp onion finely chopped
  • 1 clove garlic minced
  • 1/2 tsp chilli or good pinch dried chilli
  • 1 tbsp basil

For the sauce

  • 1/2 cup Greek yogurt
  • 1 clove garlic minced
  • 1 tsp parsley finely chopped
Metric – US Customary

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

Nutrition

Calories: 473kcalCarbohydrates: 27gProtein: 48gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 130mgSodium: 173mgPotassium: 1215mgFiber: 10gSugar: 12gVitamin A: 267IUVitamin C: 53mgCalcium: 151mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword aubergine, lamb
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Autumn/Fall, Greek Recipes, Main Dishes, Meat Recipes

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