Braised Lamb Shanks, with Aubergines and Tomatoes

Preheat the oven to 160 degrees, cut the garlic bulb into large pieces. Heat three tablespoons of oil in a large pan, lightly salt the lamb shanks and fry them on all sides. Add the garlic and rosemary. Pepper the knuckles and drizzle with a little oil, put everything in an ovenproof dish and fry for about 1 hour.

Clean and wash the aubergines and cut lengthways into approx. 1 cm thick slices, add salt and drain in a sieve, leave to stand for approx. 30 minutes.

Peel the shallots and garlic cloves, dice finely and sauté in 2 tablespoons of oil until translucent. Put three to four sprigs of thyme aside and pluck the leaves from the remaining twigs and sauté briefly. Salt and pepper the shallot and thyme mixture and set aside.

Fry the drained aubergines in the remaining oil in portions until golden brown on both sides, drain on paper towels. Cut the tomatoes into slices, remove the stalks.

After an hour, take the lamb shanks out of the pot and layer the aubergines alternately with the tomatoes in the roasting pan. Salt and pepper each layer and sprinkle some of the shallot-thyme mixture between them. Put the lamb knuckles back on top and roast covered on the lowest rack in the oven at 160 degrees for another 30 minutes.

Remove the crust from the toast, chop it up in the speed chopper and mix the breadcrumbs with the Parmesan. Pluck the leaves from the remaining thyme and add. Take the lamb shanks out of the roaster, wrap in aluminum foil and let rest.

If a lot of liquid has formed in the roaster, pour it off. Sprinkle the aubergine vegetables with the Parmesan mixture and bake until golden brown under the grill. Serve with the lamb shanks.