Lamb Shanks Braised in Merlot With Figs

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.

• Ready In: 3 hrs
• Serves: 3-6

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

Directions

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.