June 18, 2018
Main Dish, Salads, Lamb/Mutton,
Alcohol, Vegetables, Australian, Scandinavian, Entertaining, Sunday Dinner, Oven Bake, Stove Top, Gluten-Free, No Eggs, Wine more
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"I'm very excited about this recipe found at an Australian cooking site (deliciousdotcomdotau) because it pairs lovely lamb shanks w/a warm eggplant salad & cooks them using a new method I hope to try soon. The recipe suggested the use of "French-trimmed" lamb shanks which refers to the method of "trimming the shanks to leave a clean, attractive length of bone". This doesn't chg the flavor or cook time, but is more a visual issue (It makes them "prettier" on the plate or in a photo if that matters to you). I entered both metric & the US imperial units of measurement, but the size of lamb shanks can vary so the main goal is to get 4 lrg shanks of equal size so they roast evenly. ENJOY!"
Preheat oven to 170°C (340°F). Cut eight 15-in (40 cm) squares of aluminum foil. Rub spices & salt over lamb shanks. Lay a lamb shank on 4 squares & top w/thyme & garlic. Gather the sides of the foil up to create 4 bowls. Enclose each pkg w/a 2nd 15-in (40 cm) square piece of foil (bringing the sides together) & then pour 1/3 cup (80 ml) wine into each pkg. Twist the ends of the foil to secure each pkg & roast lamb on a baking dish or tray for 2 1/2 hrs or until tender. (Adjust cook time for shank size as needed)
Combine eggplant & oil. Season w/salt & pepper & place on a parchment paper-lined baking tray. Roast above lamb for the final 35 min of cook time or until tender. Remove from oven & combine w/raisins, chickpeas, olives, parsley & feta.
Remove lamb from foil to a serving plate, reserving the liquid. Strain the liquid & place in a pan over med heat. Cook for 4-5 min until thickened. Serve lamb w/eggplant salad, lamb sauce & lemon wedges. (Potatoes are also required at our house)
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