Braised Lamb Shanks in Merlot with Figs

Braised Lamb Shanks in Merlot with Figs Recipe - Delicious and Flavorful

Preparation time: 4 hours | Cooking time: 2 hours | Servings: 6

Introduction

Braised Lamb Shanks in Merlot with Figs is a luxurious and comforting dish that combines the rich flavors of tender lamb with the sweetness of figs and the depth of Merlot wine. This recipe is perfect for a cozy dinner party or a festive holiday meal. The slow cooking process allows the flavors to meld beautifully, creating a dish that is both sophisticated and deeply satisfying.

History

The tradition of braising meat dates back centuries and is a cooking method used across various cultures. Lamb shanks, being a tougher cut of meat, benefit greatly from slow cooking, which renders them incredibly tender. The use of wine in cooking has its roots in French cuisine, while the incorporation of figs into savory dishes can be traced back to Mediterranean and Middle Eastern culinary traditions. This recipe, therefore, is a delightful fusion of techniques and flavors from around the world.

Ingredients

6 lamb shanks
2 large white onions, peeled and finely chopped
2 stalks celery, trimmed and finely chopped
20 black olives
4 tbsp capers
2 cups dried figs, halved
2 tbsp fresh rosemary
1 tsp freshly ground black pepper
6 cloves garlic, crushed but not peeled
1 bottle merlot wine
2 tbsp vegetable oil
0.25 cup tomato paste
1 cup beef stock
salt and pepper to season

How to prepare

Place the lamb shanks, onions, celery, capers, dried figs, rosemary, black pepper, and garlic in a deep dish. Pour the wine over the ingredients.
Cover the dish and let it marinate in the refrigerator overnight or for at least 4 hours.
Remove the shanks from the marinade and set them aside.
Heat oil in a frying pan and brown the shanks on all sides.
Transfer the browned shanks to a casserole dish.
Add tomato paste to the frying pan and stir over medium heat until it turns a deep reddish brown color.
Pour in the stock and bring it to a boil.
Pour the mixture over the lamb shanks in the casserole dish, including the reserved marinade ingredients.
Cover the dish and cook at 325°F for 2 hours, or until the meat is tender and almost falling off the bone.

Variations

For a twist on the classic, try using dried apricots instead of figs for a different sweetness. Reducing the wine and adding a splash of balsamic vinegar can introduce an interesting acidity to the dish.

Cooking Tips & Tricks

To achieve the best results, marinate the lamb shanks overnight. This not only infuses them with flavor but also begins the tenderizing process. When browning the lamb, ensure a deep, even crust forms, as this adds complexity to the dish's flavor profile. Finally, be patient with the braising process. Low and slow cooking is key to transforming the tough shanks into fork-tender meat.

Serving Suggestions

Serve the lamb shanks on a bed of creamy mashed potatoes or polenta to soak up the delicious sauce. A side of steamed green beans or roasted carrots complements the richness of the dish perfectly.

Cooking Techniques

Braising is the key technique used in this recipe, involving cooking the lamb shanks slowly in liquid at a low temperature. This method ensures the meat becomes tender and flavorsome.

Ingredient Substitutions

If Merlot is not available, any full-bodied red wine can be used as a substitute. Similarly, if fresh figs are in season, they can replace dried figs for a fresher, slightly less sweet result.

Make Ahead Tips

This dish can be prepared a day in advance, as the flavors continue to develop when refrigerated. Simply reheat gently on the stove or in the oven before serving.

Presentation Ideas

Garnish the dish with fresh rosemary sprigs and a few halved figs for a touch of elegance. Serving the lamb shanks in a deep dish or individual bowls highlights the rich sauce.

Pairing Recommendations

A glass of Merlot, the same wine used in cooking, pairs beautifully with this dish. Its fruity notes and smooth finish complement the richness of the lamb and the sweetness of the figs.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a 325°F oven until warmed through.

Nutrition Information

Calories per serving

A serving of Braised Lamb Shanks in Merlot with Figs contains approximately 400-500 calories, making it a hearty and satisfying option for a main meal.

Carbohydrates

This dish contains a moderate amount of carbohydrates, primarily from the figs and onions. One serving provides approximately 20-30 grams of carbohydrates, making it a suitable option for those following a moderate carbohydrate diet.

Fats

Lamb is known for its higher fat content, particularly saturated fat. However, braising allows some of the fat to render out, which can then be skimmed off if desired. Each serving contains about 20-25 grams of fat, with a significant portion being healthier unsaturated fats from the olive oil.

Proteins

Lamb shanks are an excellent source of high-quality protein. A single serving of this dish can provide roughly 30-40 grams of protein, essential for muscle repair and growth.

Vitamins and minerals

This recipe is rich in vitamins and minerals, including Vitamin B12, iron, zinc, and selenium from the lamb, and potassium and fiber from the figs. These nutrients play vital roles in maintaining health and well-being.

Alergens

The primary allergens in this dish include sulfites from the wine and potential gluten from the stock, depending on the brand used. Always check labels if you have specific food sensitivities.

Summary

Overall, this dish offers a good balance of macronutrients, along with valuable vitamins and minerals. It's a hearty, nutritious option that can fit into a balanced diet.

Summary

Braised Lamb Shanks in Merlot with Figs is a sumptuous dish that combines tender lamb with the sweetness of figs and the richness of wine. Perfect for a special occasion, it's a recipe that impresses with its depth of flavor and elegant presentation. With its balanced nutrition profile and the ability to make ahead, it's also a practical choice for entertaining.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I hold close to my heart. It was a crisp autumn day, and I had decided to visit my dear friend Margot, who lived on a beautiful farm in the countryside. Margot was an incredible cook, and I always looked forward to the delicious meals she would prepare for us.

As soon as I arrived, I could smell the warm and inviting aroma of something delicious cooking in the kitchen. Margot greeted me with a smile and a hug, and then led me to the stove where a pot of Braised Lamb Shanks in Merlot with Figs was simmering away. The sight and smell of it made my mouth water, and I knew that I had to learn how to make it myself.

Margot had learned the recipe from her grandmother, who had passed it down through the generations. She explained to me that the key to this dish was to use the best quality ingredients and to cook it low and slow to allow the flavors to develop and meld together perfectly. She also shared with me the story of how her grandmother had discovered the recipe many years ago, during a visit to France.

It was a sunny afternoon in the countryside of Provence, and Margot's grandmother had stumbled upon a quaint little bistro where she had ordered the Braised Lamb Shanks in Merlot with Figs. One bite was all it took for her to fall in love with the dish, and she had begged the chef to share his recipe with her. The chef, a kind old man with twinkling eyes, had agreed to teach her how to make it, and thus began a lifelong love affair with this delicious dish.

As Margot stirred the pot and checked on the lamb shanks, I watched closely, taking mental notes of every step and ingredient that she used. She explained to me the importance of searing the lamb shanks before braising them, to lock in the juices and create a beautiful caramelized crust on the outside. She also showed me how to deglaze the pan with a splash of Merlot wine, to add depth and richness to the sauce.

The figs, she said, were the secret ingredient that added a touch of sweetness and complexity to the dish. They were simmered with the lamb shanks in the rich Merlot sauce, infusing it with their luscious flavor and creating a perfect balance of sweet and savory.

After several hours of slow cooking, the Braised Lamb Shanks in Merlot with Figs were finally ready. Margot served them up on a bed of creamy mashed potatoes, garnished with fresh herbs from her garden. The tender meat fell off the bone, and the sauce was thick and velvety, with a rich, deep flavor that was unlike anything I had ever tasted before.

As I took my first bite, I knew that this recipe would become a treasured favorite in my own kitchen. I thanked Margot for sharing her grandmother's recipe with me and promised to pass it on to future generations, just as she had done for me.

And now, whenever I prepare Braised Lamb Shanks in Merlot with Figs, I am transported back to that sunny afternoon in Provence, to the warmth and friendship of Margot's kitchen, and to the joy of discovering a new and delicious recipe that has become a beloved tradition in my own family.