Decadent Lamb Shanks in red wine sauce with figs, olives and capers

December 08, 2017

Decadent Lamb Shanks in red wine sauce with figs, olives and capers

Prep time: 30mins  Marinating time: 1-2 hours Cooking time: 2.5 hours Serves: 4

4 lamb shanks (French trim optional) we left the meat as is, it gives a lovely flavour
Plain flour
1 bottle red wine for marinating (we used an inexpensive merlot)
1 onion chopped
1 carrot chopped
1 tbsp each of rosemary and thyme dried herbs
2 bay leaves
8-10 dried figs
2 tbsp capers
Pitted Kalamata olives (we used roughly 1/2 jar)
1 tin crushed tomatoes
500ml beef stock
2-3 tbsp olive oil
Salt and pepper
Creamy mashed potato:
4 large potatoes cut into quarters
Steamed green beans side

Coat the lamb shanks in flour (shake off excess) and put into a bowl large enough to fit comfortably. Pour in the bottle of red wine and leave to marinate for 1-2 hours (The longer the better to soften the meat) turning to coat both sides occasionally.
When ready, chop onions and carrots set aside.
In a large pot add 1 tbsp of oil add shanks, add lamb shanks cook 2 minutes each side to brown (keep the marinade).
Remove shanks and put aside.
Add 1 tbsp oil and cook onion for 2-3 minutes, add carrots and herbs and cook for another 3-4 minutes until soft
Add the beef stock and cook for a further 2 minutes then add the lamb shanks, red wine marinade, bay leaves, tinned tomatoes, dried figs, capers and olives and cook on high heat for 5-10 minutes then reduce to low heat and simmer for 2-2.5 hours stirring every so often until the meat is very tender.
Creamy mashed potato:
In a pot of boiling salted water add the potatoes and cook for 15mins or until soft
Drain water and pour in 50ml of milk and 1 1/2 tbsp butter and mash until you get a lovely creamy fluffy texture
In a steamer add green beans and steam for 4-5 mins 
*Spoon creamy mash onto plate and add lamb shank and sauce on top and place steamed beans on the side