Lamb Shank with Tomato Sauce and Caponata Recipe - Great British Chefs

Ingredients

• 2 tbsp of sunflower oil
• 2 lamb shanks
• 200g of lamb stock, or red wine
• 2 bay leaves
• 4 sprigs of rosemary
• 4 sprigs of thyme
• 1 tbsp of tomato purée
• 800g of tinned plum tomatoes
• 20g of balsamic vinegar
• sea salt
• freshly ground black pepper
• 2 large aubergines, diced into 2cm cubes
• 3 tbsp of extra virgin olive oil
• 1 small onion, finely chopped
• 2 sticks of celery, finely sliced
• 2 garlic cloves, crushed
• 20g of toasted pine nuts
• 20g of capers
• 75g of black olives, sliced
• 1/2 bunch of basil leaves
• 2 tsp caster sugar
• 30ml of white wine vinegar