6 lamb shanks, 2 large onions, peeled and finely chopped 2 stalks celery, trimmed and finely chopped 12-20 black olives 2-4 tbsp capers 1 cup dried figs 1 cup SAL Lime and Fig jam 2 tbsp fresh rosemary 1 tsp freshly ground black pepper 6 cloves garlic, crushed but not peeled 750ml bottle Merlot approx 2 tbsp oil ¼ tomato paste 1 cup stock (beef or chicken) salt and pepper to taste Marinate lamb shanks … Continue reading Lime & fig slow roasted lamb shanks