Lime and fig slow roasted lamb shanks

By: Mary Brons

The days might be slowly getting longer but the nights are still cool as we near spring. To enjoy the last of the satisfying hearty winter meals, these slow roasted lamb shanks are just the thing. Try them for a lazy Sunday dinner with a glass of red wine.
Serves 3-6
6 lamb shanks
2 large onions, peeled and finely chopped
2 stalks celery, trimmed and finely chopped
12-20 black olives
2-4 Tbsp capers
1 cup dried figs, chopped
2 Tbsp fresh rosemary, finely chopped
1 tsp freshly ground black pepper
6 cloves garlic, crushed but not peeled
350ml red wine - Merlot
2 Tbsp oil
¼ cup tomato paste
1 cup lime and fig marmalade (or plain lime marmalade)
1 cup stock (beef or chicken)
salt and pepper to taste
Method: Marinate shanks in deep dish with onions, celery, olives, capers, dried figs, rosemary, black pepper, garlic and pour over the wine. Cover and chill in refrigerator for at least 4 hours or overnight.
Heat oven to 160C. Remove shanks from marinade and set aside. Heat oil in frying pan and brown shanks on all sides, and then transfer to a casserole dish. Add tomato paste to pan with lime marmalade and stock, bring to the boil. Pour this over the shanks and add reserved marinade ingredients. Cover and cook for 2-2½ hours until meat is falling off the bone.
Serve with fresh greens and couscous, rice or mash (pea, kumara/potato or pumpkin).


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