Turkish Herb-Braised Lamb Shank with Charred Eggplant & Freekeh Pilaf

Ingredients

• 4 pieces (8 oz each) lamb shanks, about 2 lbs total
• 4 tbsp extra virgin olive oil, divided
• 2 medium onions, diced
• 5 cloves garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes, no sugar added
• 3 tbsp pomegranate molasses, unsweetened
• 1 1/2 cups chicken broth, low-sodium
• 1 1/2 tsp cumin, ground
• 1/2 tsp cinnamon, ground
• 1 tsp sumac, ground
• 1/2 tsp black pepper, freshly cracked
• 1 tsp sea salt, to taste
• 1 1/2 cups freekeh, dry roasted green wheat
• 3 cups vegetable broth, low-sodium
• 2 medium eggplants, halved lengthwise
• 1/4 cup pine nuts, toasted
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup pomegranate seeds, fresh

Instructions

1. 1

   Pat lamb shanks dry and season generously with salt and pepper on all sides.

2. 2

   Heat 2 tbsp olive oil in a large braising pot over medium-high heat. Working in batches, sear lamb shanks 3-4 minutes per side until deeply browned. Transfer to a plate.