I was going to do a Moroccan style dish, but as found some Chestnut mushrooms on their last legs and the Troll Hag, not wanting rice, but mash I went for a northern European take, still using cinnamon, but went with rosemary rather than harrisa.
Serves 2
Ingredients
- 2 tbsp. plain flour
- S&P
- 2 lamb shanks
- 1 medium aubergine – cut into large chunks
- 1 large Onion – sliced
- 3 garlic cloves – sliced
- 150 g approx. Chestnut mushrooms
- 1 tbsp. tomato puree
- 1 400g can of chopped tomatoes
- 3 sprigs of rosemary
- 1 stick of cinnamon
Heat oven to 160C
Put the flour in a bowl and add some S&P and coat the shanks.
Add the oil to a casserole dish (ensure that this is suitable for the hob) and on a medium to high heat brown the shanks one at a time. When done put to the side and add the aubergine, as ever you might need to add some more oil, when the aubergine takes on some colour and soften slightly, place with the lamb. Add the onion and garlic and fry for about 5-10 minutes until they become transparent and soft then add the tomato puree, mushrooms, cinnamon and rosemary, before returning the aubergine and lamb. Then in goes the tomatoes and a little more S&P. Bring to the boil and then place in the oven.
Leave in for about 2 hours, you can basically forget this for another hour, as nothing can go wrong. The meat should fall off the bone and be really tender.
Serve the lamb with the tomatoes and veg!
We just had mash potato with this.
On Sunday – I added about 1/2 litre of veg stock to the gloop left-over and had it as soup for lunch!
Cooked on Saturday 2nd December 2017
1001aubergine 