Lamb Shanks Braised in Merlot With Figs

READY IN: 3hrs
Recipe by JustJanS

I found this on a New Zealand site whilst looking for ways to use up a heap of dried figs Russell brought home. Prep time doesn't include marinating.

Top Review by JorgeandDellie

Outrageosly good recipe which will take a lot of personal touches. Deep rich winter flavours, real comfort recipe - easy to make and hard to stuff up. * Changing celery to leek will add more depth. * Using fresh thyme instead of rosemary makes it perfect with osso buco instead of lamb, rosemary still favourite with lamb - yum. * serves wonderfully with cus cus or rice as well. Great find JanRoundOz

Ingredients Nutrition


  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.

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