Ingredients:
For the Lamb Shanks:
4 lamb shanks
2 tablespoons olive oil
1 large onion, sliced
4 caramelized shallots, halved
1 cup roasted pearl onions
4 cloves garlic, minced
1 cup red wine
1 cup beef stock
½ cup balsamic vinegar
¼ cup brown sugar
1 cup dried figs, halved
2 rosemary sprigs
2 thyme sprigs
1 teaspoon native pepperberry flakes
Salt and smoked sea salt flakes, to taste
2 tablespoons honey (for optional honey-balsamic gloss)
Aussie Trending Additions:
¼ cup roasted pepitas
¼ cup toasted walnuts
2 tablespoons roasted macadamia dust
6–8 crispy sage leaves
Pomegranate arils, for garnish
Brown butter (3 tablespoons)
For the Whipped Feta Mash:
3 large potatoes, peeled & cubed
3 tablespoons butter
½ cup milk or cream
⅓ cup crumbled feta
Salt & pepper to taste
Directions:
Preheat oven to 325°F (160°C).
Season lamb shanks with salt and pepper. Heat olive oil in a heavy Dutch oven and brown shanks on all sides. Remove and set aside.
Add onions, caramelized shallots, pearl onions, and garlic to the pot; sauté until lightly golden.
Stir in balsamic vinegar, brown sugar, red wine, and beef stock. Bring to a simmer.
Add figs, rosemary, thyme, and native pepperberry flakes. Return lamb shanks to the pot, coating them in the glossy sauce.
Cover and braise in the oven for 2.5–3 hours, or until ultra-tender and falling off the bone.
Remove lid for the final 20 minutes to thicken the glaze.
While lamb cooks, prepare the whipped feta mashed potatoes: boil potatoes until soft, then mash with butter, milk, and feta until creamy.
Heat butter in a small pan until golden brown and nutty. Fry sage leaves in the brown butter until crisp; set aside.
Once lamb is done, spoon sauce over the shanks. Drizzle with brown butter and optional honey-balsamic gloss.
Plate lamb shanks over whipped feta mash. Top with roasted pepitas, toasted walnuts, macadamia dust, pomegranate arils, crispy sage, and smoked sea salt flakes.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: 610 kcal | Servings: 4 servings
Ingredients:
For the Lamb Shanks:
4 lamb shanks
2 tablespoons olive oil
1 large onion, sliced
4 caramelized shallots, halved
1 cup roasted pearl onions
4 cloves garlic, minced
1 cup red wine
1 cup beef stock
½ cup balsamic vinegar
¼ cup brown sugar
1 cup dried figs, halved
2 rosemary sprigs
2 thyme sprigs
1 teaspoon native pepperberry flakes
Salt and smoked sea salt flakes, to taste
2 tablespoons honey (for optional honey-balsamic gloss)
Aussie Trending Additions:
¼ cup roasted pepitas
¼ cup toasted walnuts
2 tablespoons roasted macadamia dust
6–8 crispy sage leaves
Pomegranate arils, for garnish
Brown butter (3 tablespoons)
For the Whipped Feta Mash:
3 large potatoes, peeled & cubed
3 tablespoons butter
½ cup milk or cream
⅓ cup crumbled feta
Salt & pepper to taste
Directions:
Preheat oven to 325°F (160°C).
Season lamb shanks with salt and pepper. Heat olive oil in a heavy Dutch oven and brown shanks on all sides. Remove and set aside.
Add onions, caramelized shallots, pearl onions, and garlic to the pot; sauté until lightly golden.
Stir in balsamic vinegar, brown sugar, red wine, and beef stock. Bring to a simmer.
Add figs, rosemary, thyme, and native pepperberry flakes. Return lamb shanks to the pot, coating them in the glossy sauce.
Cover and braise in the oven for 2.5–3 hours, or until ultra-tender and falling off the bone.
Remove lid for the final 20 minutes to thicken the glaze.
While lamb cooks, prepare the whipped feta mashed potatoes: boil potatoes until soft, then mash with butter, milk, and feta until creamy.
Heat butter in a small pan until golden brown and nutty. Fry sage leaves in the brown butter until crisp; set aside.
Once lamb is done, spoon sauce over the shanks. Drizzle with brown butter and optional honey-balsamic gloss.
Plate lamb shanks over whipped feta mash. Top with roasted pepitas, toasted walnuts, macadamia dust, pomegranate arils, crispy sage, and smoked sea salt flakes.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: 610 kcal | Servings: 4 servings
Fall-Apart Lamb Shanks in Balsamic–Red Wine Glaze with Figs, Caramelized Shallots & Festive Toppings
Ingredients:
For the Lamb Shanks:
4 lamb shanks
2 tablespoons olive oil
1 large onion, sliced
4 caramelized shallots, halved
1 cup roasted pearl onions
4 cloves garlic, minced
1 cup red wine
1 cup beef stock
½ cup balsamic vinegar
¼ cup brown sugar
1 cup dried figs, halved
2 rosemary sprigs
2 thyme sprigs
1 teaspoon native pepperberry flakes
Salt and smoked sea salt flakes, to taste
2 tablespoons honey (for optional honey-balsamic gloss)
Aussie Trending Additions:
¼ cup roasted pepitas
¼ cup toasted walnuts
2 tablespoons roasted macadamia dust
6–8 crispy sage leaves
Pomegranate arils, for garnish
Brown butter (3 tablespoons)
For the Whipped Feta Mash:
3 large potatoes, peeled & cubed
3 tablespoons butter
½ cup milk or cream
⅓ cup crumbled feta
Salt & pepper to taste
Directions:
Preheat oven to 325°F (160°C).
Season lamb shanks with salt and pepper. Heat olive oil in a heavy Dutch oven and brown shanks on all sides. Remove and set aside.
Add onions, caramelized shallots, pearl onions, and garlic to the pot; sauté until lightly golden.
Stir in balsamic vinegar, brown sugar, red wine, and beef stock. Bring to a simmer.
Add figs, rosemary, thyme, and native pepperberry flakes. Return lamb shanks to the pot, coating them in the glossy sauce.
Cover and braise in the oven for 2.5–3 hours, or until ultra-tender and falling off the bone.
Remove lid for the final 20 minutes to thicken the glaze.
While lamb cooks, prepare the whipped feta mashed potatoes: boil potatoes until soft, then mash with butter, milk, and feta until creamy.
Heat butter in a small pan until golden brown and nutty. Fry sage leaves in the brown butter until crisp; set aside.
Once lamb is done, spoon sauce over the shanks. Drizzle with brown butter and optional honey-balsamic gloss.
Plate lamb shanks over whipped feta mash. Top with roasted pepitas, toasted walnuts, macadamia dust, pomegranate arils, crispy sage, and smoked sea salt flakes.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: 610 kcal | Servings: 4 servingsin Balsamic–Red Wine Glaze with Figs, Caramelized Shallots & Festive Toppings
Ingredients:
For the Lamb Shanks:
4 lamb shanks
2 tablespoons olive oil
1 large onion, sliced
4 caramelized shallots, halved
1 cup roasted pearl onions
4 cloves garlic, minced
1 cup red wine
1 cup beef stock
½ cup balsamic vinegar
¼ cup brown sugar
1 cup dried figs, halved
2 rosemary sprigs
2 thyme sprigs
1 teaspoon native pepperberry flakes
Salt and smoked sea salt flakes, to taste
2 tablespoons honey (for optional honey-balsamic gloss)
Aussie Trending Additions:
¼ cup roasted pepitas
¼ cup toasted walnuts
2 tablespoons roasted macadamia dust
6–8 crispy sage leaves
Pomegranate arils, for garnish
Brown butter (3 tablespoons)
For the Whipped Feta Mash:
3 large potatoes, peeled & cubed
3 tablespoons butter
½ cup milk or cream
⅓ cup crumbled feta
Salt & pepper to taste
Directions:
Preheat oven to 325°F (160°C).
Season lamb shanks with salt and pepper. Heat olive oil in a heavy Dutch oven and brown shanks on all sides. Remove and set aside.
Add onions, caramelized shallots, pearl onions, and garlic to the pot; sauté until lightly golden.
Stir in balsamic vinegar, brown sugar, red wine, and beef stock. Bring to a simmer.
Add figs, rosemary, thyme, and native pepperberry flakes. Return lamb shanks to the pot, coating them in the glossy sauce.
Cover and braise in the oven for 2.5–3 hours, or until ultra-tender and falling off the bone.
Remove lid for the final 20 minutes to thicken the glaze.
While lamb cooks, prepare the whipped feta mashed potatoes: boil potatoes until soft, then mash with butter, milk, and feta until creamy.
Heat butter in a small pan until golden brown and nutty. Fry sage leaves in the brown butter until crisp; set aside.
Once lamb is done, spoon sauce over the shanks. Drizzle with brown butter and optional honey-balsamic gloss.
Plate lamb shanks over whipped feta mash. Top with roasted pepitas, toasted walnuts, macadamia dust, pomegranate arils, crispy sage, and smoked sea salt flakes.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: 610 kcal | Servings: 4 servings