Lamb Shanks Braise with Figs and Root Vegetables
Serve this easy, fullflavored stew on couscous studded with lots of chopped fresh coriander.
NotesCouscous, a type of North African granular pasta, is available in a precooked form in most grocery stores. Unless the box instructions tell you otherwise, for 4 servings, bring 1½ cups (375 mL) water to a boil and stir in 1 cup (250 mL) couscous. Cover, remove from the heat and let stand for 5 minutes. Fluff with a fork, then stir in chopped fresh coriander or parsley. Couscous, enlivened with any herb, goes well with most stews.
Cooking Methodbaking, braising
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationegg-free, lactose-free, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturebubbly, meaty, savory, spiced, sweet, umami
Type of Dishcasserole
- 4 lamb shanks
- Salt and pepper
- 1/3 cup (75 mL) all-purpose flour
- 2 tbsp (25 mL) olive oil
- 3 cloves garlic, minced
- 2 tsp (10 mL) dried basil
- 2 tsp (10 mL) paprika
- 1 tsp (5 mL) dried thyme
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) ground coriander
- 1 cup (250 mL) dry red wine
- 2½ cups (625 mL) chicken stock
- ½ cup (125 mL) chopped drained canned tomatoes
- 1 pkg (8 oz/250 g) dried figs
- 2 tbsp (25 mL) butter
- 1 tbsp (15 mL) packed brown sugar
- 2 onions, peeled and cut in 1-inch (2.5 cm) cubes
- 2 carrots, peeled and cut in 1-inch (2.5 cm) cubes
- 2 parsnips, peeled and cut in 1-inch (2.5 cm) cubes
- 2 white summer turnips, peeled and cut in 1-inch (2.5 cm) cubes
Lightly sprinkle lamb with salt and pepper to taste; coat all over with flour. In large Dutch oven, heat half of the oil; brown shanks, in batches and adding more oil when needed. Remove to plate.
Stir in any remaining flour, garlic, basil, paprika, thyme, cumin and coriander; cook over medium heat for 1 minute, stirring. Stir in wine; bring to boil, scraping up any brown bits from bottom of pan. Stir in 1½ cups (375 mL) of the stock and tomatoes. Return shanks and any juices. With scissors, cut stems from figs; quarter figs and add to stew. Bring to boil; cover and bake in 350°F (180°C) oven for about 2 hours or until lamb is very tender, stirring occasionally.
Meanwhile, in deep skillet or shallow stovetop casserole, melt butter and sugar over medium heat; stir in onions, carrots, parsnips and turnips until coated. Sprinkle with salt and pepper to taste. Add remaining stock and bring to boil. Bake, uncovered and stirring occasionally, in 350°F (180°C) oven for about 45 minutes or until vegetables are tender. Stir into cooked shanks. (Stew can be cooled, covered and refrigerated for up to 2 days; reheat slowly on stovetop, stirring often, or in 350°F/180°C oven, covered, for 30 minutes or until bubbly.)
2002 Rose Murray
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