Mediterranean-style lamb shanks with pomegranate and roasted eggplant | Aussie Beef & Lamb | Malaysi

Ingredients

• 4 Australian lamb shanks
• Kosher salt and black pepper to taste
• 1/2 cup vegetable oil
• 1 1/2 cups POM pomegranate juice
• 2 cups diced Spanish onions
• 1 cup peeled and diced carrot
• 1 cup diced celery
• 1 tablespoon tomato paste
• 2 cups red wine
• 2 cups low-sodium beef broth
• 1 large cubed globe eggplant
• 2 cups uncooked long-grain rice
• 1 small minced red chile pepper
• 1 cup nonfat plain yogurt
• 1 zested lime
• 1 bunch washed and chopped fresh cilantro leaves