Preheat oven to 170 C (150 C fan) Mark 3. Heat a large flameproof casserole and brown the shanks all over. Allow 10-12mn to do this as the better the colour now, the better the flavour of the finished dish.
Remove the lamb and set aside. Add the shallots, aubergine and olive oil to the casserole. Return the casserole to the hob and cook everything together over a high heat, stirring from time to time, until the shallots and aubergine are golden and beginning to soften.
Lower the heat and add the lamb and all the other ingredients. The liquid should come halfway up the shanks. Bring to the boil, then cover tightly and put in the oven for 2-½ hr. Test the lamb with a fork-it should be so tender it almost falls off the bone.
If the cooking liquid looks too thin, remove the lamb to a heated platter, then bubble the sauce on the hob until reduced and thickened. Return the lamb to the casserole and served with minted couscous and French beans.
(Good House Keeping)
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