Lamb Shanks Braised in Merlot With Figs

Recipe by JustJanS
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 3-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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