Lamb Shanks Braised in Merlot with Figs
Embark on a culinary adventure with this exquisite recipe for Lamb Shanks Braised in Merlot with Figs, a dish that embodies both the rich flavors of tender lamb and the sweetness of dried figs. This savory stew, perfect for those cozy evenings, is not only a delightful way to utilize a surplus of figs but also showcases the robust taste of Merlot wine, making it an exceptional addition to any dining table. The preparation requires some marinating time, which is essential for infusing the lamb with aromatic flavors, while the cooking process culminates in a hearty dish that is sure to impress your family and friends.
Recipe Details
| Attribute | Details |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 2 hours 30 minutes |
| Total Time | 3 hours |
| Servings | Approximately 4 servings |
| Category | Stew |
| Rating | 4.0/5 (based on 1 review) |
Ingredients
The ingredients are pivotal in crafting this luscious dish, combining the savory essence of lamb with the sweetness of figs and the depth of Merlot. Below is the comprehensive list of what you’ll need:
| Quantity | Ingredient |
|---|---|
| 6 | lamb shanks |
| 2 | onions, diced |
| 2 | celery stalks, chopped |
| 20 | black olives, pitted |
| 3 | capers |
| 2 | cups dried figs, halved |
| 1 | fresh rosemary, sprigs |
| 2 | teaspoons black pepper |
| 6 | cloves garlic, minced |
| 1 | cup tomato paste |
| 1/4 | cup olive oil |
| 1 | bottle (750ml) Merlot wine |
| NA | salt to taste |
Nutritional Information
For those mindful of their dietary intake, here is the nutritional breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 1851.6 |
| Total Fat | 80.5 g |
| Saturated Fat | 29.3 g |
| Cholesterol | 484.2 mg |
| Sodium | 1039.2 mg |
| Carbohydrates | 88.8 g |
| Dietary Fiber | 14.4 g |
| Sugars | 56.6 g |
| Protein | 148.7 g |
Instructions
Creating this delicious dish involves several steps, each crucial for achieving the perfect balance of flavors and tenderness in the lamb. Follow these detailed instructions to guide you through the process:
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Marinate the Lamb: Begin by placing the lamb shanks in a deep dish, ensuring there is ample space for them to be surrounded by other ingredients. Add the diced onions, chopped celery, pitted black olives, capers, halved dried figs, black pepper, fresh rosemary sprigs, and minced garlic. This combination of aromatics will deeply flavor the lamb.
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Add the Merlot: Pour the Merlot wine over the lamb and vegetable mixture, allowing the wine to envelop the ingredients thoroughly. Cover the dish with plastic wrap or a lid and refrigerate for a minimum of 4 hours, though marinating overnight for up to 24 hours is recommended to develop even more depth of flavor.
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Prepare to Cook: After marinating, carefully remove the lamb shanks from the marinade, setting them aside while reserving the marinade itself for later use. This step is essential as the marinade will infuse the dish with its rich flavors during cooking.
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Brown the Lamb: In a heavy-based frying pan, heat the olive oil over medium-high heat. Once hot, add the lamb shanks, browning them on all sides. This step not only enhances the flavor of the meat but also helps to seal in the juices, resulting in a tender final product. Once browned, transfer the shanks to a large casserole dish.
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Prepare the Sauce: Using the same frying pan, add the tomato paste, stirring it continuously over moderately high heat. Cook until it achieves a deep reddish-brown color, which should take about 3 to 5 minutes. This step caramelizes the sugars in the tomato paste, deepening its flavor.
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Combine Ingredients: Gradually add the reserved marinade and any remaining vegetables from the marinating process to the pan, along with additional stock to ensure there is enough liquid to braise the lamb effectively. Bring this mixture to a boil, allowing the flavors to meld beautifully.
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Braise the Lamb: Carefully pour the boiling mixture over the lamb shanks in the casserole dish. Ensure that the shanks are well-coated in the sauce and that the mixture reaches halfway up the sides of the meat. Cover the dish with a lid or aluminum foil and place it in a preheated oven at 160°C (320°F).
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Cooking Time: Allow the lamb to braise in the oven for approximately 2 to 2.5 hours. The meat should become incredibly tender and nearly falling off the bone, which is the desired texture for this dish. If you can, check on the shanks halfway through cooking, basting them with the sauce to enhance moisture and flavor.
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Final Touches: Once cooked, remove the casserole dish from the oven and let the lamb rest for a few minutes. Season the dish with additional salt and pepper to taste.
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Serve and Enjoy: This delicious lamb stew is best served over creamy mashed potatoes, which beautifully complement the robust sauce. Consider adding a side of steamed greens, such as green beans or broccoli, to balance the dish and add a pop of color to your plate.
Conclusion
This Lamb Shanks Braised in Merlot with Figs recipe is a perfect demonstration of how simple ingredients can come together to create a rich and comforting meal that speaks to the heart of home cooking. Ideal for a family gathering or a special occasion, this dish not only satisfies the palate but also tells a story of flavor, tradition, and culinary delight. Enjoy the process of preparing this wonderful stew, and savor every tender bite!
