Lamb Shanks Braised In Merlot With Figs - cooking recipe

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

Preparation

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.