- lamb shanks x 2
- cherry tomato x 1 pint
- crushed tomato x 1 cup
- red onion x 2 roughly chopped
- garlic x 4 cloves
- eggplant x 1 chopped in rings and then in half
- herbs: rosemary, thyme, parsley
- red wine vinegar x 3, 4 tbsp
- chili flakes x as much as you want
- salt and pepper
- feta cheese x 1/4 cup
- garlic x 3 cloves chopped
- shallot x 1 chopped
- red wine vinegar x 2 tbsp
- olive oil x 5 tbsp
- herbs: thyme, rosemary, parsley
Marinate the shanks overnight, then cook it slowly in the oven on 300F with onion and stuff and serve on top of some mashed potato!