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Prep 30 mins
Cook 2 hrs 30 mins
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.
- 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
- 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 2-2 1/2 hours or until the meat is nearly falling foo the bone.
- Season to taste, serve over mash with greens on the side.
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