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Lamb shanks braised with tomatoes and basil and aubergine caponata

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Caponata

1

Preheat an oven to 130ºC/gas mark ½. Add the sunflower oil to a hot pan and brown the shanks all over. Once browned, remove from the pan and place in an ovenproof dish. Add the lamb stock or red wine to the pan to deglaze and bring to the boil, then pour over the lamb shanks

2

Add the tomatoes, tomato purée, bay leaves, thyme, rosemary and balsamic vinegar, cover with a lid (or foil) and place in the oven. Cook for 3-4 hours, until a knife easily goes all the way through the lamb and the meat pulls away from the bone. Leave to rest with the lid on for 20 minutes before serving

3

While the shanks cook, make the caponata. Place the diced aubergine into a bowl with a good pinch of salt and leave for around 20–30 minutes. Drain then squeeze out any excess liquid

4

Add the olive oil to a pan and place over a medium heat. Add the aubergine and cook for about 5 minutes until golden and caramelised. Then add the onion, garlic and celery to the pan and cook for a further 5-10 minutes until soft

5

Add the white wine vinegar and the sugar and cook for a further 2-3 minutes until the liquid has been fully absorbed. Turn down the heat and add the olives, capers and toasted pine nuts

6

Stir well to warm through and then finish with a spoonful of the shank cooking liquor. Set aside until the shanks have finished cooking

7

To serve, remove the shanks from the dish. Lightly crush the tomatoes with the back of a fork and season the sauce with sea salt and black pepper. Divide between 2 plates along with the caponata then top with the lamb shank. Garnish with basil leaves

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