6 garlic cloves, crushed, peeled and sliced or 4 tsp minced garlic
2 Tbsp chopped fresh rosemary leaves
1 tsp ground black pepper
750 ml bottle merlot
½ cup beef stock
¼ cup tomato paste
Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
Brown the lamb shanks in a good dash of oil in a hot frying-pan, turning the shanks to ensure they are evenly browned.
Into the pre-warmed slow cooker put the lamb, onions, celery, figs, olives, capers, garlic, rosemary and pepper. Mix together the wine, stock and tomato paste and pour into the slow cooker. Cover with the lid.
Cook on low for 7-8 hours or on high for 4-5 hours. Serve with creamy mashed potatoes, flavoured with a little grated parmesan.
Note: The resulting sauce is not very thick. Should you wish to have a thicker sauce, lift out the shanks and transfer the sauce to a saucepan. Simmer without a lid until reduced to your preferred thickness. Or, alternatively, stir in 4-6 tablespoons beurre marnie when the shanks are cooked, cover and cook on high for a further 30 minutes unti lthe sauce is thick.
Use 2 kg lean beef for casseroling in place of the lamb shanks.