4 lamb shanks, trimmed
2 tbsps. Rosemary Agrumato Olive Oil
½ tbsp. Black Mission Fig Dark Balsamic
1 large onion, thinly sliced
4 cloves garlic, sliced
1 cup red wine
2 cups beef stock
1 can tomatoes (28 oz.)
6 dried figs, chopped
1 tbsp. rosemary leafs
salt & pepper
Toss the shanks in flour and coat well. Heat the Rosemary Agrumato Olive Oil in a large pan and brown the shanks on all sides. Once browned, remove them from heat and set aside.
Add the onion and garlic and saute them in the pan until soft. Add the red wine, stock, tomatoes, figs and rosemary. This will become your delicious sauce! Return the lamb shanks to the pan and bring to a boil. Let them simmer for about 1 & 1/2 hours.
Remove the shanks and cook the sauce for another 10 minutes. Add the salt and pepper to the sauce, to your preferred taste.
Finish the lamb shanks with a drizzle of Fig Balsamic.
Prep: 20 minutes
Cook: 2 hours
Makes: 4 servings