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.
My Private Note
Units: US | Metric
- 6 lamb shanks
- 2 large onions, peeled and finely chopped
- 2 stalk celery, finely chopped
- 20 black olives
- 44.37 ml capers
- 473.18 ml dried figs, halved
- 29.58 ml fresh rosemary
- 4.92 ml black pepper
- 6 clove garlic, peeled and lightly smashed
- 750 ml bottle merlot
- 29.58 ml oil
- 59.14 ml tomato paste
- 236.59 ml stock (beef or chicken)
- salt and pepper
- 1Place the lamb shanks in a deep dish with the onions celery, olives, capers, dried figs, black pepper, rosemary and garlic.
- 2Pour over the merlot and marinate, covered, in the fridge for at least 4 hours-24 hours for preference.
- 3Remove the shanks from the marinade.
- 4Reserve the marinade.
- 5Heat the oil in a heavy-based frying pan and brown the shanks on all sides.
- 6Transfer them to a casserole dish.
- 7Add the tomato paste to the pan and stir over a moderately high heat until it becomes a deep reddish brown colour.
- 8add the stock and bring to the boil.
- 9Pour over the meat and add the reserved marinade ingredients.
- 10Cover and cook at 160c for 2-2 1/2 hours or until the meat is nearly falling foo the bone.
- 11Season to taste, serve over mash with greens on the side.
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Nutritional Facts for Lamb Shanks Braised in Merlot With Figs
Serving Size: 1 (542 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 1851.5
- Calories from Fat 724
- Total Fat 80.5 g
- Saturated Fat 29.2 g
- Cholesterol 484.2 mg
- Sodium 1039.2 mg
- Total Carbohydrate 88.8 g
- Dietary Fiber 14.4 g
- Sugars 56.6 g
- Protein 148.7 g
The following items or measurements are not included: