Serves 4

4 tablespoons olive oil, plus extra for brushing the eggplant slices

500g diced lamb shoulder

2 tablespoons plain flour

40g pancetta, diced

2 medium onions, finely chopped

2 cloves garlic, finely chopped

a bay leaf

¾ cup red wine

2 cups good quality beef stock

1 tablespoon tomato paste

freshly ground pepper

1 medium-large eggplant

a good handful of walnut pieces

1 cup fresh breadcrumbs

a small handful of coriander leaves, roughly chopped, plus a few sprigs to finish

3 thin slices prosciutto, cut into thin strips

½ cup freshly grated Parmesan cheese, plus extra for sprinkling

sea salt

Preheat the oven to 170°C.

Heat 3 tablespoons olive oil in a large frying pan over medium-high heat. Place the lamb on a plate and dredge with the flour. In batches, brown the lamb in the hot pan. Transfer to a casserole dish as you go. Lower the heat and add the pancetta and three-quarters of the onion. Cook gently until the onion begins to soften. Add the garlic and cook for a further minute.

Add the bay leaf and pour in the red wine. Simmer until the wine has reduced by two-thirds then pour in the beef stock. Add the tomato paste and season with freshly ground pepper. Bring just up to the boil then pour over the browned lamb. Cover and place in the oven for 2 hours or until the lamb is tender. Check lamb after 1 ½ hours for seasoning and this is your chance to thicken the sauce (see tip).

While the lamb is braising make up the eggplant rolls. Heat a flat hot plate or heavy-based frying pan over medium-high heat. Line a large shallow oven tray with baking paper.

Trim the eggplant then cut lengthwise into slices, 4-5mm thick. You should get 6-8 slices. Brush the slices with olive oil and place on the hot plate, turning once the first side has browned. Remove and pile on top of one another and leave to rest.

Heat the remaining olive oil in a small saucepan over low heat. Add the remaining chopped onion and cook until it begins to soften. Add the walnuts and cook until they just begin to colour, stirring. Remove from the heat and set aside to cool. Once cooled, stir in the chopped coriander, prosciutto strips and Parmesan cheese. Season with salt, if needed.

Lay the eggplant slices on the prepared tray. Spread filling evenly over then roll them up. Place in the oven to finish cooking for 10-15 minutes. Serve alongside the lamb, topped with the extra Parmesan cheese.

Tip - the lamb sauce may well need thickening. Make up a paste of 25g softened butter and 25g plain flour. Whisk into the hot sauce and return to the oven for 30 minutes to cook out the flour.