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Braised lamb shanks in a pot

Braised Lamb Shanks with Figs and Spices

Shilpi & Etienne | between2kitchens
Slow cooked lamb shanks, oven braised with figs and oriental spices is comfort food at it's finest.
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Prep Time 10 mins
Cook Time 3 hrs 20 mins
Total Time 3 hrs 30 mins
Course Main Course
Cuisine Australian, Middle-Eastern
Servings 4 people
Calories 480 kcal

Equipment

  • large ovenproof pot with lid
  • kitchen tongs
  • fine sieve (strainer)

Ingredients
 
 

  • 4 lamb shanks about 400g (0.9 lb) each
  • 2 carrots peeled and chopped
  • 2 brown onions peeled and chopped
  • 1 celery stick chopped
  • 4 garlic cloves
  • 2 tablespoon tomato paste
  • 2 red chillies
  • 2 thyme sprigs
  • 1 rosemary sprigs
  • 3 cinnamon sticks
  • 2 star anis
  • 5 green cardamom
  • 2 cloves
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon fennel seeds
  • 100 millilitre red wine
  • 1 litre chicken stock
  • 200 gram dried figs
  • 1 lemon
  • salt, pepper to taste
  • 2 tablespoon olive oil

Instructions
 

  • Heat up a large pot on high flame and add a tablespoon of olive oil. Season the lamb shanks with salt and pepper and sear from all sides in the pot.
  • Remove the shanks from the pot and add the carrots, onions, celery and garlic. Roast the vegetables for 3-4 minutes in the remaining olive oil and add the tomato paste.
  • Roast together for a further 4 minutes and add all the spices and herbs inclusive of the fresh chillies.
  • Deglaze the pot with the red wine and scrape the bottom of the pot with a wooden spoon releasing all the roasting flavours. Now add the shanks back inside the pot and cover with the chicken stock. Lastly add the lemon peel, dried figs and a pinch of salt and pepper.
  • Bring to a simmer on high heat and cover with the lid.
  • Place the pot in a pre-heated oven at 160°C (320°F) and cook for 2 ½ hours. The stock inside the pot should simmer gently. Check occasionally and adjust the temperature if required.
  • After the time is up, take out the pot from the oven and carefully remove the lid (It will be hot!! so don't forget to use a kitchen towel or oven mitts). Use a fork to check if the lamb shanks are cooked. They should literally fall off the bone when twisted with the fork.
  • Remove the shanks, vegetables and spices. Reduce the braising liquid to ⅓. Taste the sauce and adjust the seasoning with salt and pepper if required. Add the figs, lemon, chillies and the lamb shanks back to the pot. Garnish with mint and coriander leaves before serving.

Nutrition

Nutrition Facts
Braised Lamb Shanks with Figs and Spices
Amount Per Serving (300 g)
Calories 480 Calories from Fat 126
% Daily Value*
Fat 14g22%
Cholesterol 113mg38%
Sodium 227mg10%
Carbohydrates 51g17%
Fiber 11g46%
Sugar 30g33%
Protein 39g78%
Vitamin A 5275IU106%
Vitamin C 25mg30%
Calcium 192mg19%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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