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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the lamb shanks in a deep dish with the onions celery, olives, capers, dried figs, black pepper, rosemary and garlic. | 2. Pour over the merlot and marinate, covered, in the fridge for at least 4 hours-24 hours for preference. | 3. Remove the shanks from the marinade. | 4. Reserve the marinade. | 5. Heat the oil in a heavy-based frying pan and brown the shanks on all sides. | 6. Transfer them to a casserole dish. | 7. Add the tomato paste to the pan and stir over a moderately high heat until it becomes a deep reddish brown colour. | 8. add the stock and bring to the boil. | 9. Pour over the meat and add the reserved marinade ingredients. | 10. Cover and cook at 160c for 2-2 1/2 hours or until the meat is nearly falling foo the bone. | 11. Season to taste, serve over mash with greens on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shank	6			2420.8055	0.0	538.5612	13.6
onion	2		peeled chopped	120.0	28.02	3.3	0.3
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
black olive	20			2420.8055	0.0	538.5612	13.6
caper	3	tablespoons		5.934	1.2616	0.6089	0.2219
fig	2	cups	dried	-	-	-	-
rosemary	2	tablespoons		4.454	0.7038	0.1125	0.1992
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
garlic	6	cloves	peeled smashed	26.82	5.9508	1.1448	0.09
merlot	1	bottle		2420.8055	0.0	538.5612	13.6
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
stock beef	1	cup		171.36	18.6732	6.3252	8.0892
salt pepper				2420.8055	0.0	538.5612	13.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.