Lamb Shanks in Red Wine With Creamy Eggplant
A creamy eggplant purée, enriched with béchamel and Gruyère cheese, serves as a bed for meltingly tender lamb shanks, slow-braised in red wine and aromatics.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Blender
- Fine-mesh sieve
- Stockpot
- Saucepan
- Stove
- Oven
- Baking sheet
- Aluminum foil
- Fork
- Plate
- Whisk
- Mixing bowl
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Grater
Ingredients
- 1⁄4 cup olive oil
- 6 lamb shanks (about 4 1/2 lbs.)
- Kosher salt
- 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
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