Ingredients

2 (1 1/2-lb) eggplants (at least 10 inches long and 4 inches in diameter), trimmed

1/3 cup extra-virgin olive oil

1 teaspoon salt

1/2 teaspoon black pepper

For shanks

• 6 lb lamb shanks, trimmed of excess fat
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 large green bell pepper, cut into 1/2-inch pieces
• 2 garlic cloves, chopped
• 1 (1 1/2-inch) piece cinnamon stick
• 16 whole allspice
• 15 whole black peppercorns
• 2 Turkish bay leaves or 1 California
• 1 cup dry white wine
• 1 (28- to 32-oz) can whole tomatoes in purée, coarsely chopped (including purée) in a food processor

Description

Active Time: 1 1/2 Hr Start To Finish: 5 1/2 Hr

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