1. Place eggplant in a colander over a sink and sprinkle with salt. Toss well and set aside for 1 to 2 hours. (If time is short, blanch eggplant cubes in heavily salted water.) Rinse well under cold running water and, using your hands, squeeze out excess moisture. Pat dry with a paper towel and set aside.

2. Season lamb shanks with salt and peppercorns. In a skillet, heat 1 tbsp (15 ml) of the oil over medium-high heat for 30 seconds. Add lamb, in batches, and brown well on all sides, about 4 minutes per batch. Transfer to slow cooker stoneware as completed. Drain off all but 2 tbsp (15 ml) fat, if necessary. (If your lamb is very lean, you may need to add a bit of oil here.)

3. Add eggplant to pan, in batches, and cook, stirring, until lightly browned, adding more oil if necessary. Transfer to slow cooker stoneware as completed.

4. Add onions to pan and cook, stirring, until lightly browned, about 7 minutes. Add garlic, bay leaves, cinnamon stick and lemon zest; cook, stirring, for 1 minute. Add barley and toss to coat. Add wine and tomatoes with juice; bring to a boil. Transfer to slow cooker stoneware.

5. 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. Discard bay leaves and cinnamon stick.

MAKE AHEAD

Complete Steps 1 and 3, adding oil to the pan to sauté eggplant. Cover and refrigerate for up to 2 days. When you’re ready to cook, brown the lamb shanks and continue with the recipe.