potatoes, peeled and in 1/4 inch slices (about 1 3/4 lbs.)
Serving Size: 1 (578) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 345 g43 %
Total Fat 38.4 g59 %
Saturated Fat 14.4 g72 %
Cholesterol 242.1 mg
Sodium 578.8 mg
Dietary Fiber 7.3 g29 %
Sugars 6.3 g25 %
Protein 75.8 g
For quicker cooking, less shrinkage and easier serving, crack bone in lamb shanks. Hit shank bone once with a heavy mallet. Take care only to crack, not splinter the bone.( It is not essential to do this, but it means more meat for your money.).
In deep casserole, in olive oil brown lamb shanks. 2 or 3 at a time. Remove. Set aside. Add onion and garlic. Sauté until brown. Pour off surplus oil.
Stir in undrained tomatoes, parsley, oregano,salt and pepper.Heat 5 minutes. Remove from casserole.
Place half eggplant and potato slices in bottom of casserole. Add lamb shanks and tomato mixture. Top with remaining eggplant and tomato slices.
Cover and bake at 375°F for 45 minutes. Remove cover. Bake 15 minutes longer or until meat and vegetables are tender.