Description
A hearty dish featuring tender lamb shanks braised slowly with sweet figs and a tangy balsamic glaze.
Ingredients
Scale
- 4 lamb shanks (about 1 kg total)
- 200g dried figs, halved
- 1/2 cup balsamic vinegar
- 2 cups beef stock
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 160°C (320°F).
- Season the lamb shanks with salt and pepper.
- Heat olive oil in a large ovenproof 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.
- Add figs, balsamic vinegar, and beef stock to the pot. Bring to a simmer.
- Return the lamb shanks to the pot. Cover and transfer to the oven.
- Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- Remove from oven and let rest for 10 minutes before serving.
Notes
Pair with mashed potatoes or crusty bread for a complete meal. Ensure figs are plump for best results.
Nutrition
- Calories: 550
- Sugar: 15g
- Fat: 30g
- Carbohydrates: 25g
- Protein: 45g