Slow cooked lamb shanks with fig, paprika and tomato gravy

The figs add a fruitiness and sweet undertone to this lamb shank dish. The peppers, paprika and tomatoes make for a deep, rich gravy.

• Serves: 4
• Difficulty: medium
• Prep time: 5 - 10 minutes
• Cooking time: 150 minutes

• 

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Ingredients

• 30 ml (2 tbsp) olive oil
• 4 lamb shanks
• 1 red onion, coarsely chopped
• 1 large red pepper, coarsely chopped
• 30 ml (2 tbsp) paprika
• 150 g dried figs, stalks removed, halved
• 1 X 410 g can diced tomatoes
• 2 cups (500 ml) beef stock
• 2 large sprigs fresh rosemary
• 250 ml (1 cup) Spekko Long Grain Parboiled Rice
• 30 ml (2 tbsp) chopped fresh mint leaves
• 30 ml (2 tbsp) chopped fresh coriander
• 30 ml (2 tbsp) chopped fresh parsley
• 25 ml fresh lemon juice
• salt and pepper

Method

1. Preheat oven to 180°C.
2. Heat half the oil in a deep oven proof dish. Add the lamb and cook for 5 minutes or until browned. Transfer to a plate. Heat remaining oil in the pot. Add onion, pepper and paprika and cook, stirring, for 2 minutes or until just soft.
3. Place the lamb on top of the onion mixture. Top with the figs, tomatoes, stock and rosemary. Season lightly.
4. Cover and seal pot with lid or foil. Bake for 2 hours. After two hours remove foil and cook for further 30 minutes uncovered. Baste meat with juices from the pot.
5. Meanwhile, cook rice as per instructions on the pack. Once cooked transfer to a large bowl.
6. Stir in mint, coriander, parsley and lemon juice. Season with salt and pepper.
7. Divide among serving plates and top with lamb shanks.