Merlot-Braised Lamb Shanks with Fig and Olive Relish
This exquisite lamb shank recipe combines the rich, robust flavors of tender lamb slow-braised in a velvety Merlot wine reduction, enriched with the natural sweetness of dried figs and the briny goodness of olives. The addition of capers and fresh rosemary creates a perfectly balanced dish that marries sweet and savory notes. Perfect for a special occasion or a cozy family dinner, serve this hearty stew over creamy mashed potatoes, accompanied by seasonal greens for a comforting meal that warms the soul.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
lamb shanks
6 (none)
onions
2 large (peeled and finely chopped)
celery
2 stalks (finely chopped)
black olives
20 (none)
capers
3 tablespoons (none)
dried figs
2 cups (halved)
fresh rosemary
2 tablespoons (none)
black pepper
1 teaspoon (none)
garlic
6 cloves (peeled and lightly smashed)
merlot
1 (750 ml) bottle (none)
oil
2 tablespoons (for frying)
tomato paste
1/4 cup (none)
stock
1 cup (beef or chicken)
salt
to taste (none)
black pepper
to taste (none)
Instructions
1
In a large, deep dish, place the lamb shanks and add the finely chopped onions, celery, olives, capers, halved dried figs, black pepper, fresh rosemary, and lightly smashed garlic cloves.
2
Pour the Merlot wine over the lamb shanks, ensuring they are well coated. Cover the dish and marinate in the refrigerator for a minimum of 4 hours, preferably overnight to enhance the flavors.
3
After marinating, remove the lamb shanks from the marinade and set aside. Reserve the marinade along with the vegetables for later use.
4
In a heavy-based frying pan, heat the oil over medium-high heat. Carefully brown the lamb shanks on all sides for about 5-7 minutes until they achieve a golden crust. Transfer the browned lamb shanks to a large casserole dish.
5
In the same frying pan, add the tomato paste and stir continuously over medium heat until it transforms into a deep reddish-brown color, about 3-5 minutes. This step intensifies the flavor.
6
Add the stock to the pan and bring the mixture to a boil, scraping any browned bits off the bottom of the pan. This will add incredible depth to the sauce.
7
Pour the tomato-stock mixture over the lamb shanks in the casserole dish, making sure to include the reserved marinade ingredients.
8
Cover the casserole with a lid or foil and place it in the oven. Cook at 160°C (320°F) for 2 to 2.5 hours, or until the lamb is fork-tender and nearly falling off the bone.
9
Once done, remove from the oven, season to taste with salt and pepper, and let rest for a few minutes.
10
Serve the lamb shanks over a bed of creamy mashed potatoes, with the rich sauce spooned over the top and accompanied by steamed seasonal greens.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Merlot-Braised Lamb Shanks with Fig and Olive Relish?
It is an exquisite dish where tender lamb shanks are slow-braised in a rich Merlot wine reduction with dried figs, olives, capers, and rosemary.
How many lamb shanks are needed for this recipe?
The recipe requires 6 lamb shanks.
What provides the sweetness in the sauce?
The sweetness comes from 2 cups of halved dried figs used during the marinating and braising process.
What type of wine is best for this recipe?
The recipe specifically calls for a full 750 ml bottle of Merlot to create the robust braising liquid.
How long should the lamb be marinated?
The lamb should marinate for a minimum of 4 hours, though overnight is preferred for the best flavor.
Do I need to brown the lamb before putting it in the oven?
Yes, browning the lamb shanks for 5-7 minutes in a frying pan creates a golden crust and adds flavor.
What is the purpose of cooking the tomato paste separately?
Cooking the tomato paste for 3-5 minutes until it turns reddish-brown intensifies its flavor profile.
What oven temperature is used for braising?
The lamb should be cooked in the oven at 160 degrees Celsius or 320 degrees Fahrenheit.
How long does the lamb cook in the oven?
The braising process takes between 2 to 2.5 hours.
How do I know when the lamb shanks are done?
The lamb is ready when it is fork-tender and nearly falling off the bone.
What vegetables are included in the braise?
The recipe uses finely chopped onions and celery stalks as the aromatic base.
How many olives are used in this dish?
The recipe calls for 20 black olives.
What kind of stock should I use?
You can use 1 cup of either beef or chicken stock.
Should the garlic be minced?
No, the recipe suggests using 6 cloves that are peeled and lightly smashed.
What herbs are used to season the lamb?
Fresh rosemary and black pepper are used for seasoning.
What should I serve with Merlot-Braised Lamb Shanks?
It is best served over creamy mashed potatoes with a side of steamed seasonal greens.
Do I use the marinade ingredients in the final cook?
Yes, the reserved marinade ingredients including the vegetables and figs are added to the casserole dish.
What amount of capers is required?
The recipe uses 3 tablespoons of capers.
Should the casserole be covered during cooking?
Yes, the dish should be covered with a lid or foil while in the oven to retain moisture.
What is the first step in the recipe?
The first step is placing the lamb and aromatics in a deep dish to begin the marinating process.
Is salt added at the beginning of the recipe?
No, the recipe recommends seasoning with salt to taste after the braising process is complete.
Can I use any type of oil?
The recipe calls for 2 tablespoons of oil suitable for frying to brown the meat.
Why do I scrape the bottom of the frying pan?
Scraping the browned bits off the bottom of the pan after adding stock adds incredible depth to the sauce.
How should the celery be prepared?
The 2 celery stalks should be finely chopped.
How many onions are needed?
You will need 2 large onions, peeled and finely chopped.
Is this a good recipe for special occasions?
Yes, the rich flavors and tender meat make it a perfect dish for special occasions or cozy family dinners.
What should I do after removing the lamb from the oven?
You should season it with salt and pepper and let it rest for a few minutes before serving.
How do I prepare the dried figs?
The 2 cups of dried figs should be halved before use.
Can I substitute the rosemary?
The recipe specifies fresh rosemary for the best flavor balance.
What is the texture of the final sauce?
The final sauce is described as a rich, velvety Merlot reduction.