Blistered Jalapeno Lamb Shank

Lamb Shank

6 lamb-shanks 
2 tablespoon olive oil
2 tablespoons cracked black pepper
2 table spoons Kosher salt
2 tablespoons butter
2 tablespoons garlic
2 cup low-sodium beef broth
3 sprigs fresh rosemary
1 Jar of Bellisari's Blistered Jalapeno and Fig Spread

Preheat oven to 350°F. Rub the lamb shanks with the olive oil, salt and pepper. Place lamb shanks in a Dutch oven over medium-high heat. Add lamb and cook until golden all over, about 4 minutes per side. Remove the lamb from the dutch oven and set aside. 
In the dutch oven melt the butter, garlic and rosemary and cook until fragrant. Pour in the beef broth and half a jar of Blistered Jalapeno and Fig Spread to the dutch oven and place your lamb shanks back in. Cover and cook for 2 hours.
After two hours remove your lamb shanks and return your dutch oven to the stove, add the rest of Blistered Jalapeno and Fig Spread and simmer until it becomes a thick glaze, about ten minutes. Serve the glaze with the lamb. Enjoy!