Recipe of the day: Foil-baked lamb shanks with warm eggplant salad

Sundays were made for spending time with family and enjoying a delicious meal together.

If you don’t feel like spending the whole morning in the kitchen, this lamb shank recipe is the perfect Sunday lunch meal for you and your family.

Simply prepare the lamb shanks and pop them in the oven for two and a half hours while you spend some much needed quality time with your family, or just put your feet up and relax.

Easy lamb shank recipe with eggplant salad

Ingredients:

• 3 tsp sumac
• 3 tsp ground cumin
• 4 x French-trimmed lamb shanks
• 8 lemon thyme sprigs
• 4 garlic cloves, halved
• 1 1/4 cups (310ml) red wine
• 2 large eggplants, cut into 3cm pieces
• 1/4 cup (60ml) olive oil
• 1/3 cup (50g) raisins
• 400g can chickpeas, rinsed, drained
• 80g pitted green olives, drained
• 80g pitted kalamata olives, drained
• 1 1/3 cups flat-leaf parsley leaves, chopped
• 100g marinated feta
• Lemon wedges, to serve

ALSO SEE: Recipe of the day: Classic pilaf rice

Method:

1. Preheat oven to 170°C.
2. Top four 40cm foil squares with baking paper.
3. Rub spices and 2 tsp salt over lamb.
4. Lay a lamb shank on each square, top with thyme and garlic. Gather the sides of the foil up to create a bowl, then pour 1/3 cup (80ml) wine into each package, bringing sides together so no wine spills. Enclose each package with another 40cm piece of foil. Roast lamb on a baking tray for 2 1/2 hours or until tender.
5. Combine eggplant and oil. Season and place on a baking paper-lined baking tray. Roast above lamb for the final 35 minutes of cooking or until tender. Remove and combine with raisins, chickpeas, olives, parsley and feta.
6. Remove lamb from foil, reserving liquid. Strain and place in a pan over medium heat. Cook for 4-5 minutes until thickened.
7. Serve lamb with eggplant salad, lamb sauce and lemon wedges.

This recipe was found on taste.com.au.