Ingredients
1⁄4 cup olive
oil
6 lamb
shanks (about 4 1⁄2 lbs.)
Kosher
salt and freshly ground black pepper
1⁄2 tsp. whole
black peppercorns
3 stalks
celery, minced
2 cloves
garlic, minced
2 sprigs
rosemary
2 sprigs
thyme
1 bay leaf
1 medium
yellow onion
5 tbsp.
tomato paste
2 cups red
wine
1 (1-lb.)
eggplant
2 tbsp.
unsalted butter
3 tbsp.
all-purpose flour
1⁄2 cup whole
milk
1⁄4 cup grated
Gruyère
Freshly
grated nutmeg
Instructions
In an
8-qt. saucepan, heat the olive oil over medium-high. Season the lamb shanks
with salt and pepper and, working in batches, add to the pot and cook, turning
as needed, until golden brown, about 10 minutes. Transfer the shanks to a plate.
Add the peppercorns, celery, garlic, rosemary, thyme, bay leaf, and onion to
the pot and cook, stirring, until the vegetables begin to brown, about 10
minutes. Stir in the tomato paste and cook until lightly caramelized, 2 to 3
minutes. Pour in the red wine, bring to a boil, and cook until reduced by half,
4 to 5 minutes. Return the shanks to the pot along with 4 cups water and bring
to a boil. Reduce the heat to maintain a gentle simmer and cook, covered, until
the lamb is very tender, 2 1⁄2 to 3 hours.
Meanwhile,
heat the broiler. Using a fork, pierce the eggplant all over, place on a
foil-lined baking sheet, and broil, rotating as needed, until the skin blackens
and the flesh is tender, 18 to 20 minutes. Peel off and discard the charred
skin and discard the seeds. Purée the flesh until smooth.
In a small
saucepan, melt the butter over medium-low heat. Add the flour and cook,
whisking, for 2 minutes. Pour in the milk, bring to a boil while whisking, and
cook, until the sauce thickens, 2 to 3 minutes. Remove the pan from the heat
and stir in the eggplant purée and Gruyère until smooth. Season the sauce with
salt, pepper, and nutmeg and scrape into a bowl.
Uncover the lamb, arrange the shanks on a
serving platter, and keep warm. Bring the sauce to a boil and cook until
reduced to 1 1⁄2 cups, about 30 minutes. Pour the sauce
through a fine sieve into a bowl and discard the solids. Spoon the sauce over
the shanks and serve with the eggplant sauce
Sprouted Seed and Grain Salad with Spiced Prawns
serves 4
1 hour, 45
minutes