I remember the first time I had a lamb shank. I was in Greece on holiday with my parents. We had been on the beach all day and was eating dinner in a small place right on the beach. Everyone was eating seafood, but I really wanted meat. The waiter said he had something really good for me.So I trusted him. Out came a large dish with beans, tomato sauce and some meat with bones sticking out of it. I freaked out. Remember I was 12 years old, and some meat with bones sticking put was not what I had in mind. But I did try a little piece, and wow, so tender, juicy and tasty. I finished the whole thing in record time. And I made my parents eat there every night for 10 days. I could not get enough. These days I always serve lamb shanks with mashed potatoes.

Serves 4
plain flour
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
salt
pepper
- 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 hours.
- Remove the shanks and cook the sauce for another 10 minutes.
- Taste with salt and pepper.
TIP:
Serve shanks with mashed potatoes and the sauce.
Photography by
Colin Cooke
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