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.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Season the lamb shanks with salt and pepper on all sides.

Step 3

Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.

Step 4

Sear the lamb shanks on all sides until browned, about 3-4 minutes per side. Remove shanks from the pot and set aside.

Step 5

Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes.

Step 6

Add the minced garlic and tomato paste. Cook for 1 minute, stirring to combine.

Step 7

Pour in the Merlot wine, scraping the bottom of the pot to deglaze and release any browned bits.

Step 8

Add the beef or chicken stock, bay leaves, thyme sprigs, and dried figs. Stir to combine.

Step 9

Return the lamb shanks to the pot, ensuring they are partially submerged in the liquid.

Step 10

Bring the mixture to a simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.

Step 11

Cook the lamb shanks in the oven for about 2-2.5 hours, or until the meat is fall-off-the-bone tender.

Step 12

Remove the pot from the oven and carefully skim off any excess fat from the surface of the sauce.

Step 13

Taste and adjust the seasoning with more salt and pepper if needed.

Step 14

Garnish with freshly chopped parsley and serve the lamb shanks with their rich sauce over mashed potatoes, polenta, or crusty bread.

Nutrition Facts

Serving size	(2752.9g)

Amount per serving	% Daily Value*
Calories	2405.9

Total Fat 102.7g	0%
Saturated Fat 31.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 430.0mg	0%
Sodium 7042.0mg	0%
Total Carbohydrate 160.0g	0%
Dietary Fiber 25.4g	0%
Total Sugars 97.1g
Protein 130.0g	0%

Vitamin D 0IU	0%
Calcium 610.8mg	0%
Iron 23.5mg	0%
Potassium 4793.5mg	0%

*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.

Source of Calories

Fat: 44.3%

Protein: 24.9%

Carbs: 30.7%