Fall-Apart Lamb Shanks in Balsamic Pomegranate Glaze with Figs & Caramelized Shallots
Ingredients:
4 lamb shanks (about 1½–2 lb / 700–900 g total)
Salt and black pepper, to taste
2 tbsp olive oil (30 ml)
6 shallots, peeled and halved
3 cloves garlic, minced
½ cup balsamic vinegar (120 ml)
½ cup pomegranate juice (120 ml)
2 tbsp honey (30 g)
6 fresh figs, halved (optional: dried figs rehydrated in warm water)
2 sprigs fresh rosemary
1 tsp dried thyme
1 cup beef or vegetable broth (240 ml)
Directions
Sear the Lamb Shanks
Season lamb shanks with salt and pepper.
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Sear lamb on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.
Caramelize Shallots
In the same skillet, add shallots and cook for 5–7 minutes, stirring occasionally, until golden. Add garlic for the last minute.
Prepare the Glaze
Add balsamic vinegar, pomegranate juice, and honey to the skillet. Stir and bring to a simmer.
Braise the Lamb
Return lamb shanks to the skillet. Add figs, rosemary, thyme, and broth.
Cover and braise in the oven at 160°C / 325°F for 2½–3 hours, until meat is tender and falls off the bone.
Finish & Serve
Remove lamb and figs; reduce the sauce slightly on the stovetop if needed.
Plate lamb shanks, spoon figs and glaze over the top, and garnish with fresh herbs. Serve warm.
Prep Time: 15 minutes,
Cooking Time: 3 hours,
Total Time: 3 hours 15 minutes,
Kcal: 550 kcal,
Servings: 4 servings