Subj : National Fig Month - 1
To   : All
From : Dave Drum
Date : Thu Nov 02 2023 13:13:00

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    Ribs celery; 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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Eat breakfast like a king, lunch like a prince, and dinner like a pauper.
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