Turkish Lamb Shanks with Eggplant & Mushrooms Sephardic Dish

Turkish Lamb Shanks With Eggplant and Mushrooms
6 lamb shanks
1 large white onion, chopped
2 pounds white mushrooms, sliced 3 medium eggplants, cut in 1/2-inch thick slices
10 cloves garlic, peeled and sliced
2 teaspoons paprika 1 teaspoon black pepper
1 teaspoon kosher salt
1 8-ounce can tomato sauce
1 teaspoon chicken bouillon

Place lamb shanks in heavy sauce pan. Cover with water and cook on medium-low flame for 2 hours. Preheat oven to 350 degrees.

Peel every other slice of eggplant so that the final dish looks like stripes. Fry eggplant in olive oil until it is light golden brown and tender. Put eggplant on top of lamb so that it's completely covered. Fry onions and garlic until golden brown. Add mushrooms, garlic, paprika, salt and pepper. Combine tomato sauce and chicken bouillon with 2 cups water. Bring to boil; mix to combine ingredients; turn off heat. Place lamb shanks in roasting pan. Place eggplant slices on top of lamb. Spoon sauce over eggplant so that lamb is totally immersed in sauce. Place in oven for 1 hour. The sauce will be a golden color. Serve with white basmati rice. Serves six.

Source: Eti Cohen, chef-owner of Maxim's in Cherry Hill, Pa."