4 Lamb Shanks
1 large Eggplant
2 cans Diced Tomatoes
1 small diced onion
1 Carrot diced
1 large capsicum diced
3 cloves minced garlic
2 tablespoons ground Sumac
½ cup finely chopped parsley
4 sprigs rosemary
3 tablespoons fresh sage
1 cup red wine
Slice eggplant into 1 inch x ½ inch pieces, place in a bowl and toss with a few tablespoons of salt, place in a colander over the bowl. This removes the bitter juices from the eggplant.
Rub lamb shanks liberally with 1 tablespoon sumac, salt and pepper.
Heat 1 tablespoon oil in a large Camp oven over medium-high heat on the Ozpig. Add the lamb and cook, turning often, until deeply browned on all sides. Remove and put on a plate.
Add another tablespoon of oil to the pot, add capsicum, onion, carrot, garlic cloves and the remaining 1 tablespoon sumac. Cook, stirring for a couple of minutes. Add red wine and let simmer for another couple minutes. Return the lamb to the pot. Stir in the eggplant, tomatoes, rosemary and sage. Bring to a boil. Reduce fire or number of heat beads to maintain a simmer, cover and cook, stirring occasionally until the lamb is very tender, about 3 hours.
Remove the lamb to a plate and cover with foil to keep warm. Increase heat to medium-high and cook the sauce until slightly reduced and thickened, 5 to 10 minutes. Remove from heat and stir in 1/4 cup parsley.
Serve with mashed potato and green beans.