Lamb Shanks Braised in Merlot with Figs
Slow-cooked to perfection, this recipe for Lamb Shanks Braised in Merlot with Figs is an elegant and hearty dish guaranteed to impress. Tender lamb shanks are seared and then braised in a rich Merlot wine sauce infused with earthy vegetables, fresh thyme, and sweet, plump figs for a perfect balance of savory and sweet. This one-pot masterpiece, cooked in a Dutch oven, results in fall-off-the-bone meat and a deeply flavorful sauce that’s perfect for serving over creamy mashed potatoes, polenta, or alongside crusty bread. With its gourmet touch and comforting flavors, this dish is ideal for special occasions or indulgent family dinners. The addition of dried figs offers a unique twist, while fresh parsley as a garnish lends brightness and color to this show-stopping entrée.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, diced
- 4 pieces garlic cloves, minced
- 2 cups Merlot wine
- 2 cups beef or chicken stock
- 2 tablespoons tomato paste
- 2 pieces bay leaves
- 5 pieces fresh thyme sprigs
- 1 cup dried figs, halved
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Season the lamb shanks with salt and pepper on all sides.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the lamb shanks on all sides until browned, about 3-4 minutes per side. Remove shanks from the pot and set aside.
Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes.
Add the minced garlic and tomato paste. Cook for 1 minute, stirring to combine.
Pour in the Merlot wine, scraping the bottom of the pot to deglaze and release any browned bits.
Add the beef or chicken stock, bay leaves, thyme sprigs, and dried figs. Stir to combine.
Return the lamb shanks to the pot, ensuring they are partially submerged in the liquid.
Bring the mixture to a simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Cook the lamb shanks in the oven for about 2-2.5 hours, or until the meat is fall-off-the-bone tender.
Remove the pot from the oven and carefully skim off any excess fat from the surface of the sauce.
Taste and adjust the seasoning with more salt and pepper if needed.
Garnish with freshly chopped parsley and serve the lamb shanks with their rich sauce over mashed potatoes, polenta, or crusty bread.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 24.4 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1174 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
