Lamb shanks with aubergine and kale from Rob Krawczyk on Today with Maura and Dáithí.


  • 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


  1. Place a heavy oven-proof pot on the heat and add some oil.
  2. Season the lamb shanks and brown one at a time until golden colour and set aside.
  3. Add all your ingredients except the aubergines, kale, lemon and butter to cover the lamb shanks.
  4. If they are not fully covered in liquid add a little water or stock if you have it.
  5. 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.
  6. Peel the Aubergines and generously cover in olive oil, salt and pepper.
  7. Place in the oven for 1 hour until golden and soft.
  8. Set aside to rest while you prepare the kale.
  9. Remove the center stalks and blanch the kale in salted boiling water for 5 min.
  10. Drain and add to a pot with a small knob of butter a splash of olive oil and lemon zest.
  11. Heat through when needed.
  12. To finish the lamb shanks, take some of the cooking liquid and strain into a pot.
  13. Reduce this liquid until thickened and whisk in a cube of butter which will add a shine and richness.
  14. Serve the lamb shank with the roast Aubergines and kale finish with the Sauce.