Directions:
- 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 160c for 2-2 1/2 hours or until the meat is nearly falling foo the bone.
- Season to taste, serve over mash with greens on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 221.66 Kcal (928 kJ) | ||
| Calories from fat | 58.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.5g | 10% | |
|---|---|---|---|
| Sodium | 369.52mg | 15% | |
| Potassium | 677.52mg | 14% | |
| Total Carbs | 41.34g | 14% | |
| Sugars | 28.1g | 112% | |
| Dietary Fiber | 7.46g | 30% | |
| Protein | 3.85g | 8% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 1.5mg | 9% | |
| Calcium | 123mg | 12% | |
| Amount Per 100 g | |||
| Calories | 114.34 Kcal (479 kJ) | ||
| Calories from fat | 30.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.35g | 10% | |
|---|---|---|---|
| Sodium | 190.61mg | 15% | |
| Potassium | 349.48mg | 14% | |
| Total Carbs | 21.32g | 14% | |
| Sugars | 14.5g | 112% | |
| Dietary Fiber | 3.85g | 30% | |
| Protein | 1.99g | 8% | |
| Vitamin C | 4.3mg | 14% | |
| Iron | 0.8mg | 9% | |
| Calcium | 63.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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