• National Fig Month - 1

    From Dave Drum@1:2320/105 to All on Thu Nov 2 12:39:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lamb Shanks Braised in Merlot w/Figs
    Categories: Lamb/mutton, Wine, Vegetables, Herbs, Fruits
    Yield: 6 Servings

    6 Lamb shanks
    2 lg Onions; peeled, fine chopped
    2 Ribs celery; fine chopped
    20 Black olives
    3 tb Capers
    2 c Dried figs; halved
    2 tb Fresh rosemary
    1 ts Black pepper
    6 cl Garlic; peeled, lightly
    - smashed
    750 ml Bottle merlot
    2 tb Oil
    1/4 c Tomato paste
    1 c Stock (beef or chicken)
    Salt & pepper

    Place the lamb shanks in a deep dish with the onions
    celery, olives, capers, dried figs, black pepper, rosemary
    and garlic. Pour over the merlot and marinate, covered, in
    the fridge for at least 4 hours - 24 hours for preference.
    Remove the shanks from the marinade. Reserve the marinade.

    Heat the oil in a heavy-based frying pan and brown the
    shanks on all sides. Transfer them to a casserole dish.

    Add the tomato paste to the pan and stir over a moderately
    high heat until it becomes a deep reddish brown colour.
    Add the stock and bring to the boil. Pour over the meat
    and add the reserved marinade ingredients.

    Cover and cook at 320-|F/160-|C for 2 to 2 1/2 hours or
    until the meat is nearly falling from the bone. Season to
    taste, serve over mash with greens on the side.

    Recipe from: http://www.recipelink.com

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