6 lamb shanks (about 1.5 kg), trimmed
1 tbsp plain flour
Sea-salt flakes and freshly ground black pepper, to season
4 tbsp olive oil
3 cloves garlic, crushed
140 g tomato paste
2 sprigs rosemary
200 g caramelised onion chutney
1 cup dry red wine
2 cups no-salt-added beef stock
12 dried figs
3 parsnips, peeled, cored, cut into long thin wedges
10 eschalots, peeled
- Put lamb and flour in a large bowl and season with salt and pepper. Toss to coat, then shake off any excess flour.
- Heat ½ of the oil in a large heavy-based saucepan over a medium heat. Add ½ of the lamb and cook, turning occasionally, for 4 minutes or until browned all over. Transfer to a plate and repeat with remaining oil and lamb.
- Remove pan from heat and add garlic, tomato paste, rosemary, chutney, wine and stock. Stir to combine, then gently stir through figs, parsnip and eschalots.
- Increase heat to medium-high and return pan. Bring to the boil, add lamb, then reduce heat to low. Cover and cook for 5 hours. Serve lamb with zucchini on the side.