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Lamb Shanks Braised in Merlot With Figs




Source of Recipe


Internet


List of Ingredients




6 lamb shanks
2 large onions, peeled and finely chopped
2 stalks celery, finely chopped
20 black olives
3 tablespoons capers
2 cups dried figs, halved
2 tablespoons fresh rosemary
1 teaspoon black pepper
6 cloves garlic, peeled and lightly smashed
1 (750 ml) bottle merlot
2 tablespoons oil
1/4 cup tomato paste
1 cup stock (beef or chicken)
salt and pepper


Recipe



Place the lamb shanks in a deep dish with the onions celery, olives, capers, dried figs, black pepper, rosemary and garlic. Pour over the merlot and marinate, covered, in the fridge for at least 4 hours-24 hours for preference. Remove the shanks from the marinade. Reserve the marinade.

Heat the oil in a heavy-based frying pan and brown the shanks on all sides. Transfer them to a casserole dish.

Add the tomato paste to the pan and stir over a moderately high heat until it becomes a deep reddish brown colour. Add the stock and bring to the boil. Pour over the meat and add the reserved marinade ingredients.

Cover and cook at 160c for 2 to 2 1/2 hours or until the meat is nearly falling foo the bone. Season to taste, serve over mash with greens on the side.