LAMB WITH SPINACH
Makes 4 servings
5 tablespoons Chef Paul Prudhomme's Pork & Veal Magic or Meat Magic
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
4 (medium) lamb shanks
2 tablespoons vegetable oil
3 cups chopped onions
1 cup chopped green bell peppers
1 cup chopped red bell peppers
1 cup chopped yellow bell peppers
1 large eggplant, peeled, cut in half lengthwise and thinly sliced into half moon-shaped pieces, about 8 cups
1/2 cup thinly sliced fresh ginger
2 (14 1/2-ounce) cans diced tomatoes
1 (10-ounce) bag fresh spinach, washed and stemmed
1/4 cup lightly packed dark brown sugar
Put the Pork & Veal Magic or Meat Magic in a small bowl and add the garlic and minced ginger.
Cut 4 or 5 pockets into each lamb shank by piercing the meat with a thin sharp knife and, without enlarging the point of entry, working the knife back and forth to form the pockets. Divide the seasoning mixture evenly among the pockets, and push these seasonings as far into the pockets as
possible. Rub onto the surface of the meat any seasoning mixture that spills.
Preheat the oven to 350.
Heat the oil in a heavy 8-quart pot over high heat just until the oil begins to smoke, about 5 minutes. Brown the shanks in the hot oil, covered, about 8 or 9 minutes on each side. If you don't have such a large pot, a smaller one will work fine - - just brown the shanks in batches. Transfer
the lamb to a roasting pan.
Add the onions and all the bell peppers to the pot and scrape the bottom of the pot well. Add the eggplant, sliced ginger and tomatoes, cover and cook, stirring occasionally, for 25 minutes. Stir in the spinach and brown sugar and cook covered for 5 minutes. Remove from the heat and arrange
the cooked vegetable mixture around the lamb in the roasting pan. Roast until you can easily pull the meat away from the bones with a fork, about 1 hour and 50 minutes. To be sure the meat is completely done, test the biggest shank - - if it's tender and the meat pulls away from the bone
easily, the others will be done as well. Serve hot.
Copyright 1993 by Paul Prudhomme
