Savory Lamb Shanks with Eggplant and Barley

Recipe-8528
Course Main Dishes Total Time

Ingredients in this Recipe

  • 1 can (28 oz/796 ml) diced tomatoes, with juice
  • 1 cup (250 ml) barley (see Notes), rinsed and drained
  • 1 cup (250 ml) dry red wine
  • 1 large eggplant (about 1½ lbs/750 g), peeled and cut into 2 inch (5 cm) cubes
  • 1 tbsp (15 ml) finely grated lemon zest
  • 2 onions, thinly sliced on the vertical
  • 2 tbsp (25 ml) olive oil (approx.), divided
  • 4 cloves garlic, minced
  • 4 lbs (2 kg) sliced lamb shanks (see Notes), patted dry 2 kg
  • Salt
  • ¼ cup (50 ml) finely chopped fresh parsley
  • ½ tsp (2 ml) cracked black peppercorns

Recipe Preparation

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