Lamb Shanks Braise with Figs and Root Vegetables

• 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
• 2 1/2 cups (625 mL) chicken stock
• 1/2 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

1. Lightly sprinkle lamb with salt and pepper to taste; coat all over with flour.
2. In large Dutch oven, heat half of the oil; brown shanks, in batches and adding more oil when needed.
3. Remove to plate.
4. Stir in any remaining flour, garlic, basil, paprika, thyme, cumin and coriander; cook over medium heat for 1 minute, stirring.
5. Stir in wine; bring to boil, scraping up any brown bits from bottom of pan.
6. Stir in 1 1/2 cups (375 mL) of the stock and tomatoes.
7. Return shanks and any juices.
8. With scissors, cut stems from figs; quarter figs and add to stew.
9. Bring to boil; cover and bake in 350F (180C) oven for about 2 hours or until lamb is very tender, stirring occasionally.
10. Meanwhile, in deep skillet or shallow stovetop casserole, melt butter and sugar over medium heat; stir in onions, carrots, parsnips and turnips until coated.
11. Sprinkle with salt and pepper to taste.
12. Add remaining stock and bring to boil.
13. Bake, uncovered and stirring occasionally, in 350F (180C) oven for about 45 minutes or until vegetables are tender.
14. Stir into cooked shanks.
15. (Stew can be cooled, covered and refrigerated for up to 2 days; reheat slowly on stovetop, stirring often, or in 350F/180C oven, covered, for 30 minutes or until bubbly.)

lamb shanks, salt, flour, olive oil, garlic, basil, paprika, thyme, ground cumin, ground coriander, red wine, chicken, tomatoes, butter, brown sugar, onions, carrots, parsnips, white summer

Taken from www.cookstr.com/recipes/lamb-shanks-braise-with-figs-and-root-vegetables (may not work)