Lamb Shanks Braised In Merlot With Figs

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 3
• 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

• 1 place the lamb shanks in a deep dish with the onions celery, olives, capers, dried figs, black pepper, rosemary and garlic.
• 2 pour over the merlot and marinate, covered, in the fridge for at least 4 hours-24 hours for preference.
• 3 remove the shanks from the marinade.
• 4 reserve the marinade.
• 5 heat the oil in a heavy-based frying pan and brown the shanks on all sides.
• 6 transfer them to a casserole dish.
• 7 add the tomato paste to the pan and stir over a moderately high heat until it becomes a deep reddish brown colour.
• 8 add the stock and bring to the boil.
• 9 pour over the meat and add the reserved marinade ingredients.
• 10 cover and cook at 160c for 2-2 1/2 hours or until the meat is nearly falling foo the bone.
• 11 season to taste, serve over mash with greens on the side.