Filling:
1 C. butternut squash (1/2 of butternut squash)
8 oz. ricotta cheese
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. coriander
Fresh mint
Salt & pepper
Egg

Eggplant Wrap:
1 large eggplant – approx. 4 C.(Top cut off – cut lengthwise into 1/4″ slices)
½ C. soy flour
6 eggs

Lamb Shank:
3 lamb shanks
1/4 C. soy flour to coat
2 C. beef stock
1 C. red wine
Olive Oil – 2 T.
Salt & pepper to taste

Finish Sauce:
2 T. shallot
Butter – 1 T.

To Garnish:
Fresh mint
Parsley

Roulade Preparation:
Preheat oven to 375 degrees. Cut squash in half. Scoop seeds out with spoon and place squash on microwave safe dish and cover with plastic wrap. Cook squash in microwave for 8-10 minutes until soft. Scoop out squash meat from skin and mix with egg, ricotta cheese and spices. Refrigerate.

Slice eggplant into 1/4″ lengthwise slices and dust with soy flour. Roast eggplant slices on greased cookie sheet for 30 minutes. Allow slices to cool to handle. Place about 2 T. cheese filling onto center of eggplant slice then fold over both ends. Dip each slice into beaten egg mixture and cook in preheated nonstick pan with a T. of olive oil until well browned on each side.

Lamb Shank Preparation:
Preheat oven to 325 degrees. Coat each shank with about T. soy flour. Brown shanks on all sides over medium heat in large braising pan with olive oil. Deglaze pan with red wine and add beef stock. Cover pan with lid and bake in 325 degree oven for 1 1/2 hours until shanks are fork tender. Take shanks from pan and strain sauce. Cook shallot and butter in sauce pan over medium heat until soft. Add strained sauce from shanks and reduce by 1/3 over medium heat. Serve shanks with eggplant roulade and hot wine sauce.