Serves 2 -4

2 lamb shanks
2 green apples peeled and coarsely grated
Zest of 1 large lemon
Sea salt and freshly ground pepper
Flour for coating the lamb
6 tablespoons extra-virgin olive oil, divided
3/4 cup dry red wine
1 sprig fresh bay leaves
1 sprig fresh rosemary
2 cups chopped onion
2 cups diced, salted drained eggplant
1 tablespoon tomato pepper paste (or just tomato paste if you cannot find pepper paste)
1 tablespoon tomato paste
1 heaping cup orzo
1 cup cherry tomatoes
Chopped fresh parsley for garnish

In a bowl toss the lamb with the apple and lemon zest. Cover and chill for 2 days. Remove from the marinade, scraping off the excess, season the lamb with salt and pepper and dredge in the flour, shaking off the excess. In a large skillet heat 3 tablespoons of the oil over medium high heat. Add the lamb, reduce the heat to medium and cook until nicely browned on all sides. Add the red wine the bay leaves, the rosemary,1 cup water and a pinch of salt and pepper. Bring to a boil, turn down to a simmer and cover the lamb with parchment and the lid and let simmer for about 2 ½ hours or until the lamb is very tender.

Transfer the lamb and the all the liquid from the pan to a bowl. Add the remaining 3 tablespoons olive oil and the onions to the pan with a pinch of salt and cook over medium low heat until the onions are translucent. Add the eggplant, the tomato pepper paste and the tomato paste and cook over medium heat, stirring, for several minutes. Return the lamb and all the liquid to the pan along with1 cup water and the orzo and bring to a boil. Simmer, covered, for about 8 minutes. Add the cherry tomatoes and cook for another 5 minutes or until the orzo is tender. Spoon the lamb, orzo and sauce into several bowls and top with the parsley.