Lamb shanks are browned, then oven-baked with tomatoes, eggplant, thyme, and wine.

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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

• Prep Time: 15 minutes
• Cook Time: 165 minutes

• Total Time: 180 minutes

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.