Description
Tender lamb shanks slow-braised with sweet figs and a tangy balsamic glaze for a rich, flavorful dish.
Ingredients
Scale
- 4 lamb shanks
- 1 cup dried figs, halved
- 1/2 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh herbs for garnish
Instructions
- Preheat oven to 325°F (165°C).
- Season lamb shanks with salt and pepper.
- Heat olive oil in a large oven-safe pot over medium heat. Brown the lamb shanks on all sides, about 5 minutes per side.
- Remove lamb and set aside. In the same pot, add onion and garlic; sauté until softened, about 3 minutes.
- Add figs, balsamic vinegar, and beef broth. Bring to a simmer.
- Return lamb shanks to the pot. Cover and transfer to the oven.
- Braise for 2.5 to 3 hours, or until meat is tender.
- Remove from oven and let rest for 10 minutes before serving.
- Garnish with fresh herbs.
Notes
For a deeper flavor, marinate the lamb shanks overnight. Serve with mashed potatoes or polenta.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 450
- Sugar: 15g
- Fat: 20g
- Carbohydrates: 25g
- Protein: 35g