MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lamb Shanks Braised in Merlot w/Figs
Categories: Lamb/mutton, Wine, Vegetables, Herbs, Fruits
Yield: 6 Servings
6 Lamb shanks
2 lg Onions; peeled, fine chopped
2 Celery ribs; fine chopped
20 Black olives
3 tb Capers
2 c Dried figs; halved
2 tb Fresh rosemary
1 ts Black pepper
6 cl Garlic; peeled, lightly
- smashed
750 ml Bottle merlot
2 tb Oil
1/4 c Tomato paste
1 c Stock (beef or chicken)
Salt & 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 320 F/160 C for 2 to 2 1/2 hours or
until the meat is nearly falling from the bone. Season to
taste, serve over mash with greens on the side.
Recipe from:
http://www.recipelink.com
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