Lamb shanks with figs and rosemary
4 lamb shanks, trimmed
2 tablespoons olive oil
1 large onion, thinly sliced
4 cloves garlic, sliced
1 cup red wine
2 cups beef stock
400 g canned tomatoes
6 dried figs, chopped
1 tablespoon rosemary leafs
Toss the shanks with flour.
Have the oil in a large pan and brown the shanks on all sides.
Remove and set aside.
Fry the onion and garlic in the pan until soft.
Add red wine, stock, tomatoes, figs and rosemary.
Return the shanks and bring to a boil.
Let the shanks simmer for about 1 1/2 hour.
Remove the shanks and cook the sauce for another 10 minutes.
Taste with salt and pepper.Serve the shanks with mashed potatoes and the sauce.