lamb shanks with figs + rosemary..

I still love print publications, but nowadays, I only subscribe/purchase ones that are beautifully crafted and Sweet Paul just so happens to fit that category.  It’s the type of mag you want to keep in your catalog and revisit for timeless information. For my everyday mags, I use Next Issue {unlimited for $9.99/mo- here’s the link for a free trial if your interested}.  As a matter of fact, I think I may do a post on my favorite print magazines since I’m still addicted to them. 😉 Sorry, I digress…
Anyhoo, I came across this recipe on the Sweet Paul website {a new favorite digi hang for recipes} and since I’m a little obsessed with figs AND rosemary, I figured this would be a definite win. If you are a foodie, you should definitely mosey on over to

Serves 4

4 lamb shanks, trimmed
plain flour
2 tablespoons olive oil
1 large onion, thinly sliced
4 cloves garlic, sliced
1 cup red wine
2 cups beef stock
400 g canned tomatoes
6 dried figs, chopped
1 tablespoon rosemary leafs
  1. Toss the shanks with flour.
  2. Have the oil in a large pan and brown the shanks on all sides.
  3. Remove and set aside.
  4. Fry the onion and garlic in the pan until soft.
  5. Add red wine, stock, tomatoes, figs and rosemary.
  6. Return the shanks and bring to a boil.
  7. Let the shanks simmer for about 1 1/2 hours.
  8. Remove the shanks and cook the sauce for another 10 minutes.
  9. Taste with salt and pepper.


Serve shanks with mashed potatoes and the sauce.

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