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.

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.

Remove lamb from foil, reserving liquid. Strain and place in a pan over medium heat. Cook for 4-5 minutes until thickened.

Serve lamb with eggplant salad, lamb sauce and lemon wedges.