Prep Time: 15 minutes
Cook Time: 2 hours, 45 minutes
Ingredients:
- 1 cup finely chopped onion
- 1 clove garlic, finely minced
- 2 Tablespoons butter
- 6 lamb shanks
- Flour for dredging
- Salt and freshly ground pepper to taste
- 1 teaspoon thyme
- 1/2 cup oil
- 1 cup crushed, peeled tomatoes
- 1/2 cup dry white wine
- 1 bay leaf
- 1 small eggplant, peeled and cut into one-inch cubes
Preparation:
Preheat the oven to 325 degrees F.Cook the onion and garlic in butter until soft but not brown. Set aside.
Wipe off the lamb shanks with a damp cloth. Combine the flour, salt, pepper, and thyme and coat the shanks with the mixture.
Heat the oil in a large skillet and cook the shanks on all sides until golden brown. As the shanks are browned, transfer them to a large casserole. Add the onion and garlic mixture, the tomatoes, wine, and bay leaf. Bring to a boil on top of the stove and cover. Bake 2 hours.
Drop the eggplant cubes into a little boiling salted water and cook briefly. Drain. Add them to the lamb and continue baking, basting the lamb occasionally, about 30 minutes or until lamb is fork tender.
Yield: 6 servings
Recipe Source: Cooking With Herbs & Spices by Craig Claiborne (Harper & Row)
Reprinted with permission.
