This slow-cooked lamb and eggplant stew melts in your mouth. Sumac, a lemony-flavored spice, gives the dish a fruity, tangy aroma. Look for it in Mediterranean markets or spice shops. Serve the stew over mashed root vegetables, bulgur or brown rice.
1 ½ pounds eggplant (see Tip), peeled
4 12-ounce lamb shanks (about 3 pounds), trimmed
2 tablespoons ground sumac, divided
1 ¼ teaspoons salt
½ teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil, divided
1 large green bell pepper, diced
1 small onion, diced
3 cloves garlic, minced, divided
5 plum tomatoes, diced
1 cup water
½ cup finely chopped parsley, divided
Slice eggplant lengthwise into 1/2 -inch-wide slices, then crosswise into 1-inch-wide pieces; set aside. Rub lamb shanks with 1 tablespoon sumac, salt and pepper.
Heat 1 tablespoon oil in a large Dutch oven (or other 5- to 6-quart pot) over medium-high heat. Add the lamb; cook, turning often, until browned on all sides, 5 to 7 minutes total. (Don't overcrowd the pan; brown in batches if necessary.) Transfer to a plate.
Add the remaining 1 tablespoon oil to the pot; add bell pepper, onion, 2 minced garlic cloves and the remaining 1 tablespoon sumac. Cook, stirring often, until the vegetables are beginning to soften, 3 to 5 minutes. Return the lamb to the pot. Stir in the eggplant, tomatoes and water. Bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring occasionally and turning the shanks over once about halfway through, until the lamb is very tender, about 2 hours.
Remove the lamb to a plate and tent with foil to keep warm. Increase heat to medium-high and cook the sauce until slightly reduced and thickened, 5 to 10 minutes. Remove from heat and stir in 1/4 cup parsley.
Combine the remaining 1/4 cup parsley and the remaining garlic in a small bowl.
Serve the lamb and vegetable sauce topped with the parsley-garlic mixture.
