Prep: 20 minutes

Cook: 2 hours

Makes: 4 servings

4 lamb shanks, trimmed
2 tbsps. Rosemary Fused Olive Oil
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<
½ tbsp. Fig Balsamic
salt & pepper
flour

Toss the shanks with flour. Heat the Rosemary Fused olive oil in a large pan and brown the shanks on all sides. Remove and set aside.

Fry the onion and garlic in the pan until soft. Add red wine, stock, tomatoes, figs and rosemary.

Return the shanks and bring to a boil. Let the shanks simmer for about 1 1/2 hours.
Remove the shanks and cook the sauce for another 10 minutes.
Taste with salt and pepper.

Finish the lamb shanks with fig balsamic.