Moslom - Turkish Lamb Shanks with Eggplant and Mushrooms

6 lamb shanks3 medium eggplants, sliced in 1/2-inch circles, every other slice peeled so it looks striped1 large white onion, chopped2 pounds white mushrooms, sliced10 cloves garlic, peeled and sliced2 teaspoons paprika1 teaspoon black pepper1 teaspoon kosher salt1 can (about 8 ounces) tomato sauce1 teaspoon dried chicken basePlace lamb shanks in heavy sauce pan. Cover with water and cook on medium low flame for 2 hours.Heat oven to 350.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 with garlic until golden brown. Add mushrooms, garlic, paprika, salt and pepper.In a large bowl, combine tomato sauce and chicken base with 2 cups warm water and stir until base dissolves. Add to sauce. 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.Nutrition values per serving: 860 calories, 28 g fat (12 g saturated), 32 g carbohydrates, 10 g fiber, 119 g protein, 345 mg cholesterol, 1,101 mg sodium.Chef/owner Eti Cohen, Maxim's, Cherry Hill, Pa.