Ramadan recipes: Slow-cooked lamb shank with eggplant begendi

DUBAI: Mohamad Olleik, head chef at Dubai’s DIFC-located Alaya, shares a hearty lamb shank recipe, a dish he describes as “generous, comforting and deeply rooted in tradition.” Ingredients Lamb shank Lamb shanks — 2 pieces Onion — 1 large, roughly chopped Carrot — 1 medium, roughly chopped Celery — 1 stick, roughly chopped Garlic — 4 cloves, crushed Fresh thyme — 2 sprigs Fresh rosemary — 1 sprig Olive oil — 3 tablespoons Salt and black pepper Eggplant begendi Large eggplants — 2 Butter — 50 grams Plain flour — 2 tablespoons Cooking cream — 250 milliliters Nutmeg — a pinch Salt and black peppe

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