Lamb Shanks in Red Wine with Creamy Eggplant

saveur.com

Eitan Rosenthal

1⁄4 cup olive oil

6 lamb shanks (about 4 ½ lbs.)

Kosher salt and freshly ground black pepper

1⁄2 tsp. whole black peppercorns

3 stalks celery, minced

2 cloves garlic, minced

2 sprigs rosemary

2 sprigs thyme

1 bay leaf

1 medium yellow onion

5 tbsp. tomato paste

2 cups red wine

1 (1-lb.) eggplant

2 tbsp. unsalted butter

3 tbsp. all-purpose flour

1⁄2 cup whole milk

1⁄4 cup grated Gruyère

Freshly grated nutmeg

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