This luscious recipe sees lamb shanks cooked until tender and served with a sprinkle of herbs.
Serve these delicious shanks with a nice glass of red, if you like. For ease, they can be made the day before and reheated for dinner. I like to serve them with creamy polenta or mashed potato and a green vegetable.
Serves 4
- Preheat the oven to 170C.
- In an oven-proof casserole dish, warm the oil. Add the onion and garlic to the dish, cooking for 2 minutes. Add the eggplant and spices, stirring until fragrant. Poke in the shanks, pour in the passata, stock, wine, and tomatoes, and sprinkle in the salt and pepper. Stir well and place into the oven for 3 hours.
- Remove from the oven and sprinkle over the parsley.
- Serve hot with creamy polenta or mash and a green vegetable.
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