Braised Lamb Shanks in Merlot with Figs

Purchased from the Patterson Estate in Tyler, Texas in 1992. Dated 1944.
 * Contributed by Cat's Recipes Y-Group

Ingredients

 * 6 lamb shanks
 * 2 large white onions, peeled and finely chopped
 * 2 stalks celery, trimmed and finely chopped
 * 20 black olives
 * 4 tablespoons capers
 * 2 cups dried figs, halved
 * 2 tablespoons fresh rosemary
 * 1 teaspoon freshly ground black pepper
 * 6 cloves garlic, crushed but not peeled
 * 1 bottle merlot wine
 * 2 tablespoons vegetable oil
 * ¼ cup tomato paste
 * 1 cup beef stock
 * salt and pepper to season

Directions

 * 1) In a deep dish put the lamb shanks, onions, celery, capers, dried figs, rosemary, black pepper and garlic and pour over the wine.
 * 2) Cover and marinate in the refrigerator overnight or for at least 4 hours.
 * 3) Remove the shanks from the marinade and set aside.
 * 4) Heat the oil in a frying pan and brown the shanks on all sides.
 * 5) Transfer to a casserole.
 * 6) Add the tomato paste to the pan and stir over a moderate heat until it becomes quite a deep reddish brown color.
 * 7) Add the stock and bring to the boil.
 * 8) Pour over the lamb shanks and add the reserved marinade ingredients.
 * 9) Cover and cook at 325 for 2 hours until the meat is almost falling off the bone.