Na, mit találtam. Minden, amiről a mai nap
eddig szólt (beleértve sajnos a
kalóriákat):
Lamb Shanks With Eggplant and Thyme /
Báránycomb padlizsánnal és
kakukkfűvel
Ingredients
1 cup finely chopped onion
1 clove garlic, finely minced
2 tablespoons butter
6 lamb shanks
Flour for dredging (beleforgatni)
Salt and freshly ground pepper to taste
1 teaspoon thyme (kakukkfű)
1/2 cup oil
1 cup crushed, peeled tomatoes
1/2 cup dry white wine
1 bay leaf
1 small eggplant, peeled and cut into one-inch
cubes
Instructions
Preheat the oven to 325 degrees F. Cook the onion and
garlic in butter until soft but not brown. Set aside.
Wipe off the shanks with a damp cloth. Combine the
flour, salt, pepper and thyme and coat the shanks with
the mixture. Heat the oil in a large skillet and cook
the shanks on all sides until golden brown. As the
shanks are browned, transfer them to a large
casserole. Add the onion and garlic mixture, the
tomatoes, wine and bay leaf. Bring to a boil on top of
the stove and cover. Bake two hours. Drop the eggplant
cubes into a little boiling salted water and cook
briefly. Drain. (Én egy nagyon kevés olajon
megpirítanám őket főzés
helyett.) Add them to the lamb and continue baking,
basting the lamb occasionally, about thirty minutes or
until lamb is fork tender.
Yield: 6 servings