Garlic Fig Lamb Shank

Last Sunday it rained all day – that kind of soft, steady drizzle that somehow feels like an excuse to cook something slow and fragrant. I rummaged around in my pantry without much of a plan (as I often do), found some dried figs, and remembered this slow cooked garlic lamb shank I’d almost forgotten about. The smell that filled the kitchen… deep and woodsy with roasted garlic notes and that quiet honeyed sweetness from the figs. You could just tell something special was happening, even before the first bite.

Why You’ll Crave It

• Melts-in-your-mouth lamb – after hours of slow cooking, it just kind of falls apart on your fork.
• Figs, garlic, and honey combine into the most beautiful glaze – earthy but sweet, soulful.
• Minimal prep, really – just a little slicing, a drizzle, and it’s in the slow cooker.
• Feels like something you’d serve on a holiday, but relaxed enough for any Sunday dinner.
• Your kitchen will smell unbelievable for hours, trust me.

The first time I made this for my parents, my dad actually stopped mid-bite and just said, “This tastes like memory.”

What You’ll Need

• 1 kg lamb shank: get it from a good butcher if you can, bone-in will give more flavor.
• 6 garlic cloves: peeled, whole, gently crushed with the side of your knife.
• 300 g figs: dried or fresh – if they’re dried, just soak them in warm water for a bit.
• 2 tablespoons olive oil: the fruity kind if you have it.
• Salt and pepper: to taste, but don’t be shy with the seasoning.

Easy How-To

Pat and season the lamb

Start by patting the lamb shank dry – always helps the browning. Then rub it well with salt and freshly cracked pepper. Don’t rush this part. Get into the crevices.

Tuck in the garlic

Use the tip of a paring knife to poke little slits into the meat and press the garlic cloves in there. Like tucking in flavor (and it’s surprisingly satisfying).

Get it into the slow cooker

Place the lamb in your slow cooker. If it’s big and awkward, let it lean a bit – not everything has to be tidy. Scatter the figs around it.

Drizzle with olive oil and honey

Drizzle the olive oil over everything and, if using, a generous spoonful or two of honey. It’ll melt into the meat and make things glossy and rich.

Add herbs (optional but lovely)

You can tuck in a sprig of rosemary or some thyme. It’s not strictly necessary, but it rounds out the aroma beautifully.

Slow cook to tenderness

Lid on, set your slow cooker to low for 8 hours. If you’re in a rush (though this dish honestly needs time), you can do 4-5 hours on high. You’ll know it’s ready when the meat has stopped holding back – it should sort of slide off the bone.

Let it rest, then serve

Scoop everything out gently – the figs will be sticky and broken down, like jam almost. Let the lamb rest a few minutes, then slice or shred it. Pour any of that golden, figgy sauce over the top.

Good to Know

• If you use dried figs, soak them in warm water for about 20 minutes before cooking so they plump up and melt into the sauce better.
• Don’t skip seasoning the meat generously – the slow cook mellows flavors, so starting bold helps.
• Keep a little bread nearby… you’ll want to mop up the sauce. It’s inevitable.

Serving Ideas

• Serve it over creamy mashed potatoes or polenta. The kind of base that gently catches all that sticky fig sauce.
• If you’d prefer something lighter, a herbed couscous with lemon zest pairs beautifully too.

Top Tricks

• Browning the lamb beforehand isn’t required, but if you have the time – sear it in a hot pan for a few minutes to add a deeper crust and flavor.
• Leftover sauce? Save it. The fig and garlic glaze is magic spooned onto roasted vegetables the next day.

Frequently Asked Questions

Can I use other meats instead of lamb?

Yes, beef shanks or pork shoulder can work, though I find lamb gives a richer, slightly gamier flavor that pairs so well with the sweet figs.

What kind of figs should I use?

Dried Mission figs are my go-to – they’re deeply sweet and earthy. If you have access to fresh figs, even better (just slice them in half before adding).

Can I cook this in the oven instead?

Absolutely – a Dutch oven works great. Set it low, around 150°C (300°F), and roast for 3-4 hours, covered. Check for tenderness towards the end.

Is this dish sweet?

Not overly. The figs and honey add depth, but the garlic and meatiness of the lamb balance it out. It tastes warm and rounded, not sugary.

How do I store the leftovers?

In an airtight container in the fridge for up to 3 days. It actually gets better the next day once the flavors settle. You can also freeze it for up to 3 months.