Altın İncik: Saffron-Braised Lamb Shank with Fig & Pistachio Bulgur Pilaf and Smoked Eggplant Puree

Prepare the Lamb Shanks: Season the lamb shanks generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 3-4 minutes per side. Remove shanks and set aside.

Build the Braising Liquid: Reduce heat to medium. Add diced onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add minced garlic and tomato paste, cooking for another 2 minutes until fragrant and the paste has slightly darkened.

Deglaze and Simmer: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes until slightly reduced. Add the beef or lamb broth, saffron steeped in hot water, bay leaves, cinnamon stick, allspice berries, and dried apricots. Return the seared lamb shanks to the pot. The liquid should mostly cover the shanks; add more broth if necessary.

Braise the Lamb: Bring the liquid to a gentle simmer, then cover the pot tightly and transfer to a preheated oven at 160°C (325°F). Braise for 2.5 to 3 hours, or until the lamb is fork-tender and easily pulls away from the bone. Carefully remove the shanks from the pot and set aside. Strain the braising liquid through a fine-mesh sieve, discarding solids. Skim any excess fat from the sauce and keep it warm.

Prepare the Smoked Eggplant Puree: While the lamb braises, roast or grill the eggplants. Prick eggplants all over with a fork. You can roast them in the oven at 200°C (400°F) for 45-60 minutes until very soft and collapsed, or grill them over an open flame for a smoky flavor until the skin is charred and the flesh is tender. Once cooked, let them cool slightly, then peel off the skin and scoop out the flesh. Chop the eggplant flesh finely.

Make the Béchamel: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly, to create a roux. Gradually whisk in the warm milk until smooth and thickened, about 3-5 minutes.

Combine Puree: Add the chopped smoked eggplant to the béchamel. Stir in the grated Kashkaval cheese, nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper. Cook for another 5 minutes, stirring occasionally, until the puree is creamy and well combined. Taste and adjust seasoning. Keep warm.

Prepare the Fig & Pistachio Bulgur Pilaf: In a separate medium saucepan, melt 2 tablespoons of butter over medium heat. Add the finely diced small onion and sauté until softened, about 3 minutes. Stir in the fine bulgur and toast for 1 minute. Add the hot water or vegetable broth, diced dried figs, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the bulgur is tender.

Finish the Pilaf: Remove the pilaf from heat and let it rest, covered, for 5 minutes. Fluff with a fork, then gently fold in the roughly chopped pistachios, fresh mint leaves, and lemon zest.

Assemble and Serve: To serve, spoon a generous portion of the smoked eggplant puree onto the center of each plate. Place a succulent saffron-braised lamb shank atop the puree. Spoon the fig and pistachio bulgur pilaf alongside. Drizzle the lamb with the warm braising sauce. Garnish with fresh chopped parsley.