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1
Place eggplant in a colander over a sink and sprinkle with salt.
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2
Toss well and set aside for 1 to 2 hours.
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3
(If time is short, blanch eggplant cubes in heavily salted water.)
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4
Rinse well under cold running water and, using your hands, squeeze out excess moisture.
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5
Pat dry with a paper towel and set aside.
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6
Season lamb shanks with salt and peppercorns.
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7
In a skillet, heat 1 tbsp (15 ml) of the oil over medium-high heat for 30 seconds.
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8
Add lamb, in batches, and brown well on all sides, about 4 minutes per batch.
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9
Transfer to slow cooker stoneware as completed.
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10
Drain off all but 2 tbsp (15 ml) fat, if necessary.
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11
(If your lamb is very lean, you may need to add a bit of oil here.)
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12
Add eggplant to pan, in batches, and cook, stirring, until lightly browned, adding more oil if necessary.
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13
Transfer to slow cooker stoneware as completed.
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14
Add onions to pan and cook, stirring, until lightly browned, about 7 minutes.
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15
Add garlic, bay leaves, cinnamon stick and lemon zest; cook, stirring, for 1 minute.
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16
Add barley and toss to coat.
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17
Add wine and tomatoes with juice; bring to a boil.
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18
Transfer to slow cooker stoneware.
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19
Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours, until the meat is falling off the bone.
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20
Discard bay leaves and cinnamon stick.
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21
MAKE AHEAD
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22
Complete Steps 1 and 3, adding oil to the pan to saute eggplant.
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23
Cover and refrigerate for up to 2 days.
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24
When youre ready to cook, brown the lamb shanks and continue with the recipe.
