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
Put lamb and flour in a large bowl and season with salt and pepper. Toss to coat, then shake off any excess flour.
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.
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.
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.
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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