Name: Lamb shanks with fig and rosemary
Prep time: 20 min
Cook time: 310 min
Total time: 330 min
Yield: 4-6
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

Give them five – five hours, that is! Just a quick brown in the pan, then add a few special partners (think herbs, fruit and vegies) and get ready for this fantastic meal you’ll enjoy later.

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

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.

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.

You might also like:

Slow-cooked lamb shanks with orange and cinnamon

Easy slow-cooked lamb shanks with red wine sauce

Lamb shank ragu with cherry tomatoes, rosemary and handkerchief pasta