Cajun Baked Lamb Shanks 
 
 

Ingredients
2 tablespoons extra virgin olive oil
3 pounds lamb shanks
Salt and ground black pepper
All purpose flour
1 medium red onion, chopped
2 garlic cloves, minced
1 large red bell pepper, seeded and sliced
1 medium eggplant, peeled and cut into 1/2 inch cubes
1 large tomato, seeded and chopped
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 cinnamon sticks
2 cups red wine
1/2 cup calamata olives, pitted
2 tablespoons fresh parsley leaves, finely chopped

 

 Directions
Preheat the oven to 325ºF. In a large frying pan, heat oil.
Season the lamb on both sides with salt and pepper, then lightly coat with flour. Once the oil is hot, brown the lamb in batches 1 to 2 minutes per side and remove.
Add the onion and garlic and cook an additional 3 to 4 minutes until the onion softens.
Combine this mixture with the lamb, peppers, eggplant, tomato, herbs, cinnamon and red wine in a oven safe baking dish.
Stir to thoroughly combine ingredients. Cover the dish and braise in the oven 1 to 2 hours until the meat is cooked and tender. Remove the cinnamon sticks, garnish with olives and parsley and serve.
Makes 6 servings.