Turkish Lamb Shank
Smoked Eggplant, Feta, Nutmeg
Chef Mehmet Ergin of Pera Turkish Cuisine | Philadelphia
Adapted by StarChefs | January 2024
INGREDIENTS
Lamb Shank:
8 ounces kosher salt
2 ounces ground black pepper
8 ounces rice vinegar
4 lamb hind shanks
1 onion
4 cloves garlic
2 carrots
4 whole cloves
1 cinnamon stick
Thyme
Rosemary
Smoked Eggplant:
4 ounces butter
4 ounces all-pupose flour
8 ounces whole milk
6 eggplants, charred, peeled, and minced
4 ounces feta cheese
Nutmeg
METHOD
For the Lamb Shank:
In a large nonreactive container, combine salt, pepper, vinegar, and 1 gallon water. Add lamb, cover, and refrigerate 24 hours. The next day, heat oven to 300°F. Rinse lamb with cold water and pat dry. Transfer brined lamb to a sauté pan over medium-high heat. Sear on all sides, then add onion, garlic, and carrots. Cook 2 minutes. Transfer mixture to a hotel pan and add remaining ingredients. Braise 6 hours, or until lamb is fork tender. Reserve meat and braising liquid separately.
For the Smoked Eggplant:
In a saucepan over medium-low heat, melt butter. Add flour, stirring constantly, until the flour begins to brown. Whisk in milk and continue to cook until mixture thickens. Stir in eggplant and feta, stirring until well combined. Season with nutmeg, then reduce heat and keep warm.
To Assemble and Serve:
Spoon Smoked Eggplant across the bottom of a serving plate. Top with Lamb Shank. Pour reserved Lamb Shank braising liquid over top and serve.
