My Favourite Lamb Shanks

Ingredients
4 Lamb Shanks
4 Small Aubergines (halved lengthways and sliced thickly)
4 Large Onions (Sliced)
8 Cloves Garlic (crushed)
2x400g Cans Chopped Tomatoes
2 Cinnamon Sticks
4 Tablespoons Tomato Purée
A Splash of Tabasco Sauce
Olive Oil
Salt and Pepper

Equipment
1 Garlic Press
1 SHARP Knife
1 Chopping Board
1 Large Pan/Casserole Dish
1 Slotted Spoon

The Good Bit

1. In your large pan, add a dash of oil, drop in the lamb shanks and brown evenly all over, the remove with the slotted spoon, next drop in your aubergine slices in batches and brown them too, add more oil if you need to (which you probably will straight after the lamb, just keep an eye on the pan getting dry)
2. Once all the aubergine is done and removed it's time to lower the heat and do the onion and garlic, again until brown, then add both cans of tomatoes, the purée, the cinnamon sticks and a splash of tabasco, now drop the lamb and aubergine back in and bring to a simmer, add water (or chicken stock) if needed to make sure the shanks are almost covered, cover the pan and simmer for 1hour and 45 minutes.
3. Lift the lamb onto serving plates then scoop off as much fat as you can from the top of your pan, then heat the pan rapidly to reduce to a thick sauce, season and drizzle around the outside of your lamb.
   

Serves 4