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.