Slow-Braised Lamb Shank with Caramelized Fig-Balsamic Glaze and Aromatics

Ingredients:

• 2 lamb shanks
• 8 dried figs, halved
• 2 whole star anise pods
• 3 tablespoons brown sugar
• 1/4 cup balsamic glaze
• 4 garlic cloves, smashed
• 2 sprigs fresh rosemary
• 1/2 cup red wine
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• Water or stock, as needed

Directions:

1. Preheat oven to 325°F (160°C).
2. Pat lamb shanks dry with paper towels.
3. Season generously with salt and pepper.
4. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat.
5. Sear lamb shanks until browned on all sides, about 4–5 minutes per side.
6. Remove and set aside.
7. In the same pot, sauté garlic cloves until golden.
8. Deglaze with red wine, scraping up any browned bits.
9. Add brown sugar, balsamic glaze, star anise, figs, and rosemary.
10. Stir well and let simmer for 2 minutes.
11. Return lamb shanks to the pot.
12. Add just enough water or stock to come halfway up the shanks.
13. Bring to a gentle simmer.
14. Cover the pot and transfer to the oven.
15. Braise for 2.5 to 3 hours, or until the meat is fall-off-the-bone tender.
16. Remove shanks and reduce the braising liquid on the stovetop until syrupy and glossy.
17. Plate lamb over creamy mashed potatoes or buttery polenta.
18. Spoon glaze and figs generously over the top.

Prep Time: 15 minutes
Cooking Time: 3 hours
Total Time: 3 hours 15 minutes
Kcal: 480 kcal (approx.)
Servings: 2 servings