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Fall-Apart Lamb Shanks in a Rich Fig, Red Wine, and Balsamic Shallot Reduction

Tender lamb shanks braised in a rich sauce made with figs, red wine, balsamic vinegar, and shallots, resulting in a deeply flavorful and comforting dish.

  • Total Time: 3 hours 20 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 lamb shanks
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 4 shallots, thinly sliced
  • 5 cloves garlic, minced
  • 1 cup red wine
  • 2 cups beef stock
  • 1/3 cup balsamic glaze
  • 2 tablespoons brown sugar
  • 1 cup dried figs, halved
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves

Instructions

  1. Preheat oven to 325°F (165°C).
  2. Season lamb shanks generously with salt and pepper.
  3. In a large Dutch oven, heat olive oil over medium-high heat. Sear lamb shanks on all sides until deeply browned, about 4-5 minutes per side. Remove and set aside.
  4. Reduce heat to medium. Add shallots and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
  5. Pour in red wine, scraping up any browned bits from the bottom. Bring to a simmer and let reduce by half, about 5 minutes.
  6. Add beef stock, balsamic glaze, brown sugar, dried figs, rosemary, thyme, and bay leaves. Stir to combine.
  7. Return lamb shanks to the pot, nestling them into the liquid. Bring to a gentle simmer.
  8. Cover and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is fall-apart tender.
  9. Remove from oven. Discard herb sprigs and bay leaves. Skim excess fat if desired.
  10. Serve lamb shanks with the fig and shallot reduction spooned over the top.

Notes

The balsamic glaze adds sweetness and tang; if you prefer a less sweet sauce, reduce brown sugar to 1 tablespoon. The dish pairs well with mashed potatoes or crusty bread.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Method: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 650
  • Sugar: 22 g
  • Fat: 28 g
  • Carbohydrates: 35 g
  • Protein: 52 g