LAMB SHANKS BRAISED WITH RED WINE & FIGS

LAMB SHANKS BRAISED WITH RED WINE & FIGS image

Categories Lamb

Yield 6

Number Of Ingredients 13

4 tbsp vegetable oil, divided
6 1-pound lamb shanks, trimmed
All purpose flour
1 cup chopped onions
½ cup chopped carrots
½ cup chopped celery
3 tbsp chopped fresh basil or 1 tbsp dried
2 tbsp chopped fresh thyme or 2 tsp dried
1 tbsp minced garlic
5 cups canned low-salt chicken broth
1 750-ml bottle dry red wine
½ cup canned crushed tomatoes with added puree
30 dried whole Mission figlets or 18 dried Calimyrna figs (about 9½ ounces), quartered

Steps:

Preheat oven to 325°. Heat 2 tbsp oil in heavy large Dutch oven over high heat. Season lamb with salt and pepper. Coat with flour. Working in batches, add lamb to Dutch oven and brown on all sides, about 8 minutes per batch. Transfer to platter. Reduce heat to medium; add 2 tbsp oil to Dutch oven. Add onion, carrots, celery, basil, thyme and garlic; sauté until vegetables are tender, about 7 members. Return lamb to pot. Add broth, wine, tomatoes and figlets; bring to boil. Cover tightly and place in oven. Cook until lamb is very tender, stirring occasionally, about 1 hour 45 minutes. Transfer lamb to platter. Tent with foil to keep warm. Boil cooking liquid in pot until reduced to sauce consistency, about 35 minutes. Skim any fat from surface. Season with salt and pepper. Return lamb to sauce. (Can be made 1 day ahead. Cover and refrigerate.) Simmer sauce and lamb until heated through. Arrange lamb on platter. Spoon sauce over and serve.