Ingredients
6 lamb shanks (about 1.5kg), trimmed
1 Tbsp plain flour
Sea-salt flakes and freshly ground black pepper, to season
4 Tbsp olive oil
3 cloves garlic, crushed
140g tomato paste
2 sprigs rosemary
200g caramelised onion chutney (see Cook's Tips, below)
1 cup dry red wine
2 cups no-added-salt beef stock
12 dried figs
3 parsnips, peeled, cored, cut into long thin wedges
10 eschalots, peeled
Cooked zucchini, to serve
Method
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Put lamb and flour in a large bowl and season with salt and pepper. Toss to coat, then shake off any excess flour.
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Heat ½ of the oil in a large heavy-based saucepan over a medium heat. Add ½ of the lamb and cook, turning occasionally, for 4 minutes or until browned all over. Transfer to a plate and repeat with remaining oil and lamb.
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Remove pan from heat and add garlic, tomato paste, rosemary, chutney, wine and stock. Stir to combine, then gently stir through figs, parsnip and eschalots.
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Increase heat to medium-high and return pan. Bring to the boil, add lamb, then reduce heat to low. Cover and cook for 5 hours. Serve lamb with zucchini on the side.
Cook's Tips
To make your own caramelised onion chutney, heat 40g butter and 1 Tbsp vegetable oil in a large deep frying pan over a medium-low heat. When butter has melted and is sizzling, add 1kg thinly sliced brown onions. Cook, stirring often, for 30 minutes or until onion is soft and golden. Add 2 Tbsp brown sugar and 1 Tbsp white wine vinegar. Stir and cook for 2 minutes. Season, then transfer to sterilised jars. Seal and refrigerate.
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