Braised Lamb Shanks Wrapped in Eggplant

Braised Lamb Shanks Wrapped in Eggplant
Photo by Kay Rentschler

Ingredients

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

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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