Braised Lamb Shanks Wrapped in Eggplant

Braised Lamb Shanks Wrapped in Eggplant
Photo by Kay Rentschler

Ingredients

  • ½ teaspoon black pepper
  • 1 28- to 32-oz cans whole tomatoes in purée
  • 1 teaspoon black pepper
  • ½ large green bell pepper
  • 15 whole black peppercorns
  • 16 whole allspice
  • 1 teaspoon salt
  • + 9 more ingredients
    • 1 cup dry white wine
    • 1 ½ teaspoons salt
    • 1 1 1/2-inch piece cinnamon stick
    • 2 garlic cloves
    • 6 pounds lamb shanks, trimmed of excess fat
    • 2 tablespoons extra-virgin olive oil
    • 2 Turkish bay leaves or 1 California
    • 1/3 cup extra-virgin olive oil
    • 2 1 1/2-lb eggplants

Preheat oven to 350°F. Remove 2-inch-wide strips of skin from opposite sides of each eggplant with a vegetable peeler and discard. Holding knife parallel to a peeled side, cut each eggplant lengthwise into 8 (1/3-inch-thick) slices. Brush eggplant slices on both sides with oil and arrange in 1 la...

View full recipe at Epicurious

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