Braised Lamb Shanks with Figs and Port

As a March baby, my birthday coincides perfectly with lamb season.

Convenience must have influenced personal taste, for most of my childhood I requested a delicious roasted leg of lamb as my special birthday dinner. With carrot cake, of course.

I fell out of love of lamb after a few too many tough, gray pieces carved onto my plate, and I haven't cooked it much since out of fear I would produce a similar roast.

Well, the lamb prices at Sprouts have been ridiculously low, and I thought I'd give it a whirl. Turns out I can cook lamb! I enjoyed some amazing lamb leg steaks, cooked simply in a pan with duck fat, salt, and pepper, keeping the insides tender and rosy.

Shanks caught my eye as an ideal slow cooker candidate, lean meat and tendons begging to be broken down after hours of cooking. And once I saw Trader Joe's had their a-MAH-zing frozen figs back in stock, I knew I had a dish!

Slow-Cooked Lamb Shanks with Figs and Port
Serves 4

4 lamb shanks
2 teaspoons olive oil, divided
2 cups tawny port, divided
4 garlic cloves, peeled
6 large figs, quartered*
1 tablespoon dried lavender flowers
1 tablespoon Italian herb blend
Salt and pepper

1. Heat 1 teaspoon of oil in a large, heavy pan on medium-high. Brown two of the shanks in oil. Add shanks to slow cooker and repeat with remaining oil and shanks.
2. Add 1 cup of port to the pan to deglaze. Pour contents into slow cooker, along with the rest of the port. Add garlic, figs, lavender, herbs, and salt and pepper.
3. Cook on HIGH for 4 hours or LOW for 8 hours.
4. Serve each lamb shank with 6 fig quarters and a spoonful of sauce. Goes well served over roasted pureéd squash or sweet potatoes.

*Trader Joe's frozen Smyrna figs work exceptionally well, and do not have to be defrosted before quartering or adding to the slow cooker.