Description
Tender lamb shanks braised in a rich, tangy-sweet glaze of balsamic vinegar and pomegranate molasses, with caramelized shallots and dried figs for a luxurious fall or winter meal.
Ingredients
Scale
For the Crust:
- 4 lamb shanks (about 1 lb each)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 8 shallots, peeled and halved
- 4 garlic cloves, minced
- 1 cup balsamic vinegar
- 1/2 cup pomegranate molasses
- 2 cups beef or lamb broth
- 1 cup dried figs, halved
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
1. Prepare the Crust:
- Season lamb shanks generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear shanks on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add shallots and cook until caramelized, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
- Pour in balsamic vinegar and pomegranate molasses, scraping up any browned bits. Bring to a simmer and cook for 2-3 minutes to reduce slightly.
- Return lamb shanks to the pot. Add broth, figs, rosemary, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, until lamb is fall-apart tender.
- Remove lamb and shallots to a serving platter. Skim excess fat from the sauce, then simmer uncovered for 10-15 minutes until thickened. Pour glaze over lamb and serve warm.
Notes
You can customize the seasonings to taste.