LAMB SHANK MOUS­SAKA

Recipe Raphaella Frame-tolmie

House and Leisure Food - - HL FOOD -

olive oil for fry­ing 2 medium onions, chopped 1×400g tin toma­toes 250ml dry white wine 2ml ground cin­na­mon 5ml dried ore­ganum 500g cooked lamb shank meat,

torn into chunks 3 aubergines, sliced flour for dust­ing 50g but­ter 50g cake flour 750ml milk salt and pep­per, to taste 150ml fresh bread­crumbs 60g parme­san, grated 1 large egg 2 large egg yolks 2t le­mon juice

Pre­heat the oven to 180°C. Heat two ta­ble­spoons of oil in a saucepan and sauté the onions un­til soft. Add the toma­toes, wine, cin­na­mon and ore­ganum. Sim­mer for about 20 min­utes, then stir in the shred­ded lamb and set aside.

Slice the aubergines and lay on a tray. Sprin­kle with salt and al­low to sweat out any mois­ture. Daub with pa­per towel and re­peat on the other side. Dust the aubergine slices in a lit­tle flour. Heat some olive oil in a large fry­ing pan and fry the aubergine slices on both sides un­til brown, adding more oil when nec­es­sary. Set aside on pa­per towel to drain.

To make a béchamel sauce, heat the but­ter in a saucepan. When melted and bub­bling, stir in the flour and cook for about a minute. Grad­u­ally add the milk, stir­ring con­tin­u­ously un­til thick­ened. Sea­son with salt and pep­per and al­low to cool.

Stir the bread­crumbs into the lamb mix­ture. Add the Parme­san, egg and egg yolks into the béchamel sauce, add the le­mon juice to taste, and stir. Ar­range half the aubergines in the base of an oven-proof roast­ing dish. Top with lamb mix­ture, fol­lowed by the rest of the aubergines. Cover with béchamel sauce, top with a lit­tle Parme­san and bake for one hour.

Serves 6

Lamb shank mous­saka

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