- Step 1
Preheat oven to 170C. Top four 40cm foil squares with baking paper. Rub spices and 2 tsp salt over lamb. Lay a lamb shank on each square, top with thyme and garlic. Gather the sides of the foil up to create a bowl, then pour 1/3 cup (80ml) wine into each package, bringing sides together so no wine spills. Enclose each package with another 40cm piece of foil. Roast lamb on a baking tray for 21/2 hours or until tender.
- Step 2
Combine eggplant and oil. Season and place on a baking paper-lined baking tray. Roast above lamb for the final 35 minutes of cooking or until tender. Remove and combine with raisins, chickpeas, olives, parsley and feta.
- Step 3
Remove lamb from foil, reserving liquid. Strain and place in a pan over medium heat. Cook for 4-5 minutes until thickened.
- Step 4
Serve lamb with eggplant salad, lamb sauce and lemon wedges.