Preheat oven to 180°C (160°fan-forced). In a large glass dish place half the oil, lamb shanks, harissa paste and coriander. Season and rub well to coat.
Heat a large ovenproof casserole dish over medium-high heat and cook shanks, in 2 batches, if necessary, for 8-10 minutes or until browned all over. Add stock, balsamic vinegar and oregano. Cover and place in the oven for 2 ¼-2 ½ hours or until tender and falling off the bone. Remove shanks from sauce and set aside in a large bowl covered with foil to keep warm. Place sauce in a medium saucepan, bring to the boil, reduce to a simmer and cook for 8-10 minutes or until sauce thickens.
Meanwhile, line a large baking tray with baking paper. Spread eggplant onto tray, drizzle with remaining oil, sprinkle with fennel seeds, season and toss to coat. Cook for 30-35 minutes or until tender.
On a serving platter place rocket, tomatoes, beans, eggplant, olives and feta. Top with shanks and drizzle with sauce. Sprinkle with pine nuts and mint sprigs. Serve with lemon wedges.
Either serve the shanks whole on the bone or you can shred the meat off the bone and toss through the salad.
Leftover roast lamb leg or shoulder would also be perfect in this recipe – either sliced or shredded.
Swap feta for ricotta or goats’ cheese; swap tomatoes for roasted capsicums; add currants or raisins for extra sweetness