Kuzu İncik Hünkar Beğendi (Lamb Shank with Smoked Eggplant Puree)

Instructions

1. 1

   Preheat oven to 325°F (160°C). Season lamb shanks generously with salt and pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Sear lamb shanks on all sides until deeply browned.

   ~10 min
3. 3

   Remove lamb shanks and set aside. Add the remaining 2 tablespoons of olive oil to the pot. Add chopped onion and cook until softened, about 5-7 minutes.

   ~7 min
4. 4

   Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for another minute.

   ~2 min
5. 5

   Add diced tomatoes, beef broth, oregano, thyme, 1 teaspoon salt, and 0.5 teaspoon black pepper. Bring to a simmer.

   ~5 min
6. 6

   Return the lamb shanks to the pot, ensuring they are mostly submerged. Cover the pot tightly with a lid.

7. 7

   Transfer the pot to the preheated oven and braise for 2.5 to 3 hours, or until the lamb is fork-tender.

   ~180 min
8. 8

   While the lamb is braising, prepare the eggplant puree. Grill or roast the eggplants until the skin is charred and the flesh is very soft.

   ~45 min
9. 9

   Once cool enough to handle, scoop out the flesh and discard the skins. Place eggplant flesh in a food processor and blend until smooth.

   ~5 min
10. 10

    In a medium saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1 minute.

    ~2 min
11. 11

    Gradually whisk in milk until smooth and thickened. Stir in the pureed eggplant and grated kashkaval cheese. Season with salt and pepper to taste.

    ~5 min
12. 12

    Once the lamb is tender, remove it from the braising liquid. Skim excess fat from the braising liquid and reduce slightly on the stovetop if desired.

    ~10 min
13. 13

    To serve, spoon a generous amount of the eggplant puree onto each plate. Place a lamb shank on top and ladle some of the rich braising liquid over the lamb.