Lamb shanks with aubergine and kale from Rob Krawczyk on Today with Maura and Dáithí.
Ingredients
- 4 lamb shanks
- 1 glass of light red wine
- 2 tin good tomato
- 2 medium carrots (peeled and chopped)
- 2 medium onion (cut into quarters)
- 5 baby potatoes
- 3 Aubergines
- 250g Black kale
- 1.5 litre chicken stock or lamb stock
- 1 large spoon mustard
- 1 lemon
- Spring of Thyme
- Spring of Rosemary
- 1 Bayleaf
- Olive oil
- Salt and pepper
- 100g butter
- Parmesan skin
Method
- Place a heavy oven-proof pot on the heat and add some oil.
- Season the lamb shanks and brown one at a time until golden colour and set aside.
- Add all your ingredients except the aubergines, kale, lemon and butter to cover the lamb shanks.
- If they are not fully covered in liquid add a little water or stock if you have it.
- Cover and place in a warm oven at 160 degrees Celsius for about 3-4 hours or until the meat pulls away from the bone.
- Peel the Aubergines and generously cover in olive oil, salt and pepper.
- Place in the oven for 1 hour until golden and soft.
- Set aside to rest while you prepare the kale.
- Remove the center stalks and blanch the kale in salted boiling water for 5 min.
- Drain and add to a pot with a small knob of butter a splash of olive oil and lemon zest.
- Heat through when needed.
- To finish the lamb shanks, take some of the cooking liquid and strain into a pot.
- Reduce this liquid until thickened and whisk in a cube of butter which will add a shine and richness.
- Serve the lamb shank with the roast Aubergines and kale finish with the Sauce.
