Braised Lamb Shanks in Merlot with Figs

Purchased from the Patterson Estate in Tyler, Texas in 1992. Dated 1944.
* Contributed by Cat's Recipes Y-Group
==Ingredients==
* 6 lamb shanks
* 2 large white onions, peeled and finely chopped
* 2 stalks celery, trimmed and finely chopped
* 20 black olives
* 4 tablespoons capers
* 2 cups dried figs, halved
* 2 tablespoons fresh rosemary
* 1 teaspoon freshly ground black pepper
* 6 cloves garlic, crushed but not peeled
* 1 bottle merlot wine
* 2 tablespoons vegetable oil
* ¼ cup tomato paste
* 1 cup beef stock
* salt and pepper to season
==Directions==
# In a deep dish put the lamb shanks, onions, celery, capers, dried figs, rosemary, black pepper and garlic and pour over the wine.
# Cover and marinate in the refrigerator overnight or for at least 4 hours.
# Remove the shanks from the marinade and set aside.
# Heat the oil in a frying pan and brown the shanks on all sides.
# Transfer to a casserole.
# Add the tomato paste to the pan and stir over a moderate heat until it becomes quite a deep reddish brown color.
# Add the stock and bring to the boil.
# Pour over the lamb shanks and add the reserved marinade ingredients.
# Cover and cook at 325 for 2 hours until the meat is almost falling off the bone.
Category:Beef stock and broth Recipes
Category:Black olive Recipes
Category:Caper Recipes
Category:Cathy's Recipes
Category:Celery Recipes
Category:Fig Recipes
Category:Lamb shank or knuckle Recipes
Category:Merlot Recipes
Category:Rosemary Recipes
Category:Tomato paste Recipes