Ingredients for Lamb Shanks Braised In Merlot With Figs
- 4 lamb shanks (about 1.5 lbs each)
- 2 large onions, chopped
- 2 stalks celery, chopped
- Black Olives
- 2 tablespoons capers, drained
- 1 cup dried figs, roughly chopped
- Fresh Rosemary
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 1 bottle (750ml) Merlot wine
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 cup beef stock
- Salt And Pepper
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How to Make Lamb Shanks Braised In Merlot With Figs
- In a large bowl, combine lamb shanks, onions, celery, olives, capers, dried figs, black pepper, rosemary, and garlic.
- Pour Merlot over the lamb shanks and ensure they are fully submerged. Cover the bowl and marinate in the refrigerator for at least 4 hours, or preferably 24 hours.
- Remove the lamb shanks from the marinade, reserving the marinade.
- Heat olive oil in a heavy-based oven-safe frying pan or Dutch oven over medium-high heat. Brown the lamb shanks on all sides.
- Remove the lamb shanks from the pan and set aside.
- Add tomato paste to the pan and cook, stirring constantly, until it becomes a deep reddish-brown color (about 2-3 minutes).
- Pour in beef stock and bring to a boil, scraping up any browned bits from the bottom of the pan.
- Return the lamb shanks to the pan. Pour in the reserved marinade.
- Cover the pan and transfer to a preheated oven at 160°C (325°F). Braise for 2-2.5 hours, or until the lamb shanks are nearly falling off the bone.
- Remove from oven and season to taste. Serve the lamb shanks over mashed potatoes with steamed green vegetables.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
226g
Fat
146g
Carbs
29g
