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Luxury Red Wine and Fig Braised Lamb Shoulder with Rosemary Reduction

A rich and elegant braised lamb shoulder with dried figs and red wine, finished with a rosemary-infused reduction.

  • Total Time: 3 hours 45 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 4 lb lamb shoulder
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1 1/2 cups full-bodied red wine
  • 1 cup beef stock
  • 10 dried figs, chopped

Instructions

  1. Preheat oven to 325°F (165°C).
  2. Season lamb shoulder evenly with kosher salt and black pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shoulder on all sides until deeply browned, about 4–5 minutes per side. Remove lamb and set aside.
  4. In the same pot, add sliced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute.
  5. Pour in red wine and deglaze the pot, scraping up any browned bits. Let wine reduce by half, about 5 minutes.
  6. Add beef stock and chopped dried figs. Return lamb shoulder to the pot, nestling it into the liquid.
  7. Cover and braise in the oven for 3 hours, or until lamb is fork-tender.
  8. Carefully remove lamb from pot and keep warm. Skim excess fat from the braising liquid.
  9. Bring liquid to a simmer over medium heat, add fresh rosemary sprigs, and reduce until slightly thickened, about 10 minutes. Discard rosemary sprigs.
  10. Serve lamb with fig-rosemary reduction spooned over the top.

Notes

For a more intense fig flavor, soak dried figs in warm water or additional red wine for 30 minutes before adding.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 30 minutes
  • Method: Main course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 520
  • Sugar: 12g
  • Fat: 24g
  • Carbohydrates: 18g
  • Protein: 48g