| DIRECTIONS: |
|
 |
Prepare Sauce |
| 1 |
|
Cut eggplant, spread it out in one layer. |
| 2 |
|
Sprinkle with salt and let sit while you prep all the other items. |
| 3 |
|
In a large stock pot at med heat add olive oil, fennel and leek, wilt down. |
| 4 |
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Salt and pepper to taste. |
| 5 |
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Stir in tomato paste. |
| 6 |
|
Deglaze pot with wine and beef broth. |
| 7 |
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Add eggplant, crushed tomatoes, garlic, parsley, and bay leaves, stir until well mixed. |
| 8 |
|
Raise heat to bring to a slow boil for 20 minutes,stir frequently. |
| 9 |
|
Turn heat to low/simmer. |
| 10 |
|
Cook covered for approx 3 hours or until the consistency is a thick sauce. The eggplant will be completely broken down. Makes 4 1-QT. jars. You'll have extra. Freeze for later. |
|
|
Prepare Shanks |
| 1 |
|
Preheat oven to 350 degrees. |
| 2 |
|
Season shanks. |
| 3 |
|
Heat heavy roaster on med to med high heat. |
| 4 |
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Add oil to pan to brown shanks on all sides. |
| 5 |
|
Add mushrooms to pan with 2 quarts of sauce. |
| 6 |
|
Cover tightly with heavy duty foil and lid. |
| 7 |
|
Roast in oven for approximately 3 hours…no peaking. |
| 8 |
|
Check after 3 hours, meat should easily come off bone. If not. raise the heat 25 degrees and check every ½ hour. |
| 9 |
|
When complete let rest for 20-30 minutes…serve with pilaf. Enjoy! |
Don't let the last name fool you…..1/2 hye…Shekoyan