The oven is broken. The thermostat is trashed, so the wretched thing will only heat up the tiniest little amount. And there's me with lamb shank to braise. Bugger.
I spent a fair amount of time rooting around for a recipe that didn't involve an oven but included the ingredients I had to hand. This dish is basically cobbled together out of the few that I found. The shanks were seared quickly, as where the aubergines, in some olive oil and then slow cooked with tomatoes, harissa and a little stock for an hour or so, with a bay leaf for good measure. I threw in some red lentils about half way through and about 5 minutes before the whole thing was ready threw in some spinach. It was garnished with flat parsley, toasted pine nuts and a tiny bit of mint.
It would have been better in the oven.
Oh yeah, what happened to lamb shanks? I mean three four years ago they were just about in every recipe book and on every menu. They've all but vanished of late. A pity, such lovely sweet, tender and delicately fatty meat.