A rich and decadent meal for your holiday table or dinner with friends: Braised Lamb Shanks with figs and red wine. An entire lamb shank for each person with plenty of delicious sauce. The dried figs creates a rich sauce with depth of flavor. A truly spectacular meal — perfect for holiday gatherings or cozy fall nights. One of those great recipes for all your special occasions!

this recipe

What are Braised Lamb Shanks?

When you need a decadent, show-stopping main, make this: Braised Lab Shanks. Lamb Shanks, or the shin of the lamb, are cooked over a long time until they become fall-off-the-bone tender. An extra special sauce made with California dried figs creates savory-sweet, earthy flavor. Make in a dutch oven, slow cooker, or Instant Pot for every holiday meal!

There’s so much flavor that comes from lamb shanks, which is a tougher cut of meat. The slow cooking time breaks down the thick, rigid muscles while holding onto all that flavor from the bone marrow and meat. The result is tender, flavorful lamb that falls off the bone in buttery chunks.

Each person receives an entire lamb shank — with plenty of rich figgy sauce. The red wine and fresh herbs add incredible flavor. Piled on top of mashed potatoes, it’s a stunning, memorable dish!

Although this recipe takes a little work and requires a long cooking time, it’s totally worth it! Sear the lamb shanks, make a delicious sauce, and cook the bone meat for a long, slow simmer. Great for a dinner party or holiday meal, it’s truly special!

What are lamb shanks?

Lamb shanks come from the lower leg of a lamb — a tough cut of meat that includes bone and lean, hard-working leg muscles. It is a tough and chewy protein that breaks down into tender meat and rich flavor when braised or stewed. This cut of lamb is not good for grilling or quick cooking.

*Thank you California Figs for sponsoring this post. All opinions are my own.*

Ingredients:

• Lamb Shanks. Bone-in, meaty lamb shanks stay moist, juicy, and flavorful when cooked for a long time. Look for ones that fit into your cooking vessel. I buy frozen Australian lamb shanks and defrost by placing in the fridge overnight.
• Flour. A little sprinkled on top will help with browning and later thicken the sauce.
• Dried Mission Figs. Nutritious and delicious California dried figs are full of fiber and potassium. Dried figs add sweetness and earthy flavor, are available year-round, and cook down into jammy, figgy deliciousness without added sugar.
• Onion + Garlic. The essential aromatics.
• Fresh herbs. A combination of rosemary, thyme, bay leaf, and parsley adds depth of flavor and so much herby freshness.
• Red Wine. To deglaze the pan and release the fond (all those browned bits!) from the pan.
• Beef Stock (Chicken or Vegetable stock). Adds body and depth. Sub with water, if you don’t have it.
• Whole Canned Tomatoes. A major flavor booster that cooks down into a luscious sauce.

Instructions:

1. Season. Rub lamb shanks generously with salt and pepper. Sprinkle flour all over to lightly coat. The flour will thicken the sauce later.
2. Sear. Add oil to the pan. Sear lamb on all sides until golden browned, on medium-high heat.
3. Add braising liquid. Remove lamb shanks and set aside on a plate. In the same pan, reduce heat to medium and add onion, garlic, and pinch of salt. Deglaze with red wine, making sure to scrape up the fond or browned bits on the bottom of the pan. Add tomatoes and crush with a potato masher or back of a wooden spoon. Add rosemary, thyme, bay leaves, chopped up dried figs, and beef broth.
4. Braise. Return lamb shanks to the red wine sauce. Cover pot and simmer on medium-low heat until fork tender and falling off the bone, 2.5-3 hours. *Slow cooker and Instant Pot (pressure cooker) directions in the recipe card.*
5. Reduce sauce. Transfer shanks to plate. Reduce sauce until thick and gravy-like in consistency.
6. Garnish and serve. Enjoy!

Watch how to make it:

Special Equipment:

• Shallow Braiser. To make this a true one-pot meal, I recommend a shallow braiser with a tight-fitting lid. A large cooking surface makes browning the shanks and reducing the sauce easier. A lid encourages steam so the lamb breaks down and becomes tender.
• Potato Masher. A simple kitchen tool can be used to flatten and crush the canned whole tomatoes. Keeps a rustic texture and works faster (with less mess) than the back of a wooden spoon!

PRO Tips:

• Defrost. Lamb shanks often come frozen in grocery stores. Don’t forget to defrost! Place in the fridge overnight or run under cold water for 20 minutes.
• Season every step of the way. Adding salt and pepper to every stage is the key to a flavorful, final dish.
• Watch carefully. The sauce can burn, if you don’t watch it. Simmer on medium-low and stir the bottom of the pot from time to time to prevent burning. When reducing the sauce in the final step, stir frequently.
• Chop dried figs. Chop as finely as possible before adding. They will break down and become a deliciously thick and figgy sauce at the end.

4 ways to cook:

Over the years, I’ve cooked Braised Lamb Shanks in so many different ways. They all work well. All options are listed in the recipe card.

• Stove Top. My preferred cooking method which produces the best flavor. All the cooking steps are completed on the cooking range or stovetop. Takes the longest time and requires more tending than the other methods.
• Slow Cooker. For best flavor, brown the meat then make the sauce in a pan. Then transfer to the slow cooker. The size of the slow cooker can accommodate double or triple the recipe. Good for making in advance.

• Instant Pot. A fast option. The only limitation will be the size of your Instant Pot, as the lamb shanks can be quite long. Use the biggest Instant Pot you have.

• Oven Braise. Instead of braising on the stovetop, transfer to the oven to braise instead. Doesn’t require as much tending as the stovetop method. An option that’s relatively stress-free. Afterward, you’ll need to transfer back to the stove top to reduce the sauce.

Serve with:

You’ll need something to sop up all that delicious sauce! Some suggestions:

• Mashed Potatoes. Ultra-creamy mashed potatoes are a classic side.
• Cauliflower Potato Mash. Lighter than regular mashed potatoes. Works well with the heavy, rich sauce.
• Polenta. Gluten-free, creamy polenta is a great alternative to mashed potatoes.
• Crusty bread. Mop up all that sauce with a loaf of crusty bread or Garlic Miso Bread.

Or, serve with:

• No Knead Focaccia
• Scallion Star Bread
• Arugula Quinoa Salad
• Miso Roasted Cauliflower
• Soft Dinner Rolls