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Ingredients
- 6 New Zealand lamb shanks
- 2 large onions, peeled and finely chopped
- 2 stalks of celery, trimmed and finely chopped
- 12-20 black olives
- 2-4 Tbsp capers
- 2 cups dried figs, halved
- 2 Tbsp fresh rosemary
- 1 tsp ground black pepper
- 6 cloves garlic, crushed but not peeled
- 750 ml bottle Hatton Estate Miro Merlot
- About 2 Tbsp oil
- cup tomato paste
- 1 cup stock (beef or chicken)
- Salt and pepper to season
Method
In a deep dish put the lamb shanks, onions, celery, olives, capers, dried figs, rosemary, black pepper and garlic and pour over the Hatton Estate Miro Merlot. Cover and marinate in the refrigerator overnight or for at least 4 hours.
Remove the shanks from the marinade and set aside. Heat the oil in a frying pan and brown the shanks on all sides. Transfer to a casserole.
Add the tomato paste to the pan and stir over a moderate heat until it becomes quite a deep reddish brown colour. Add the stock and bring to the boil. Pour over the lamb shanks and add the reserved marinade ingredients.
Cover and cook at 160 C for 2 - 2.5 hours until the meat is almost falling off the bone. Season with salt and pepper if desired.
Serve with roughly mashed potatoes and fresh greens.
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Hatton Estate Miro Merlot 2005
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