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Balsamic Braised Lamb Stew with Figs and Thyme
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 2 pounds lamb stew meat, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 3 tablespoons balsamic vinegar
  • 1 cup dried figs, halved
  • 4 sprigs fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the lamb pieces and brown them on all sides, about 5 minutes total. Transfer the lamb to the slow cooker.
  • Add the chopped onion and minced garlic to the same skillet. Cook for 3 minutes until the onion softens. Scrape everything into the slow cooker.
  • Pour in the beef broth and balsamic vinegar. Add the halved figs, thyme sprigs, salt, and pepper. Stir gently to combine.
  • Cover and cook on low for 7 to 8 hours, until the lamb is very tender. Remove the thyme sprigs before serving.

Notes

For a thicker sauce, remove the lid for the last hour of cooking. The figs break down and naturally sweeten the broth, so taste before adding extra salt. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Large Skillet