Lamb shanks with fig and rosemary Recipe - Better Homes & Gardens Australia

Ingredients

• 6 lamb shanks (about 1.5kg), trimmed
• 1 Tbsp plain flour
• Sea-salt flakes and freshly ground black pepper, to season
• 4 Tbsp olive oil
• 3 cloves garlic, crushed
• 140g tomato paste
• 2 sprigs rosemary
• 200g caramelised onion chutney (see Cook's Tips, below)
• 1 cup dry red wine
• 2 cups no-added-salt beef stock
• 12 dried figs
• 3 parsnips, peeled, cored, cut into long thin wedges
• 10 eschalots, peeled
• Cooked zucchini, to serve