Ossobuco with eggplant

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  • 2 ossubuco shanks
  • 0.25 cups white flour
  • olive oil
  • 1 eggplant
  • 2 ripe peeled tomatoes
  • 1 onion
  • 2 garlic
  • 1 cups red wine
  • 1.5 cups boiling water
  • 0.5 teaspoons chili flakes
  • lemon zest from one lemon
  • handful of fresh parsley leaves
  • 1 crushed garlic clove

Heat the olive oil in a thick large cooking pan (with a lid). Meanwhile flour the shanks and shake off the excess flour. When the oil is hot, fry the shanks until brown.

You can take off the skin around the shank, but than you'll need to tie a cooking twine around it, so it won't fall apart.

While the meat is frying, coarsely  chop the onions and the garlic. When the meat is ready, move it to the side of the pan, add the onions and fry them until golden. Add the garlic and the chilli flakes. While frying the garlic, chop the tomatoes and cut the eggplant into thick chunks. Add the tomatoes and the eggplant into the pan, mix the vegetables and put the meat in the middle. Add the wine and the hot water, bring it to boil, lower the heat, cover and cook for an hour.

You can add some fresh mushrooms, when the ossobuco is almost done.

After you turn off the heat, chop together the parsley leaves, lmon zest and the garlic clove. Add it to the pan. Serve hot!