This dish is always satisfying. Can be made with fresh or dried figs and perfect for a large dinner party or the Pesach Seder.
BT's Lamb Shanks With Fresh Figs
Ingredients:
4 lamb shanks
8 fresh figs (6 dried - cut in half)
2 tablespoons + 1 tablespoon olive oil
2 shallots
3 cloves garlic - crushed
3 sprigs fresh thyme
2 bay leaves
1/4 teaspoon ground cloves
1/2 teaspoon ground cumin
1/4 teaspoon cardamom seeds
1/4 teaspoon coriander seeds
3/4 cup (180 ml) white wine
2 tablespoons arak
1 teaspoon kosher salt
ground black pepper
Directions:
Night before:
Sprinkle kosher salt on lamb shanks and let sit in sink for 1 hour
Grind together cloves, cumin, cardamom and coriander
Remove shanks from sink and pat dry
Coat meat in spice mix and refrigerate overnight
Day of:
Remove meat from refrigerator 1/2 hour before preparing
Preheat oven to 325 F. (162 C.)
Add 2 tablespoons (30 ml) oil to oven proof cocotte
Bring flame up to medium
Add lamb shanks and brown on all side
Remove shanks and reserve
Add 1 tablespoon (15 ml) olive oil to pot
Add shallots and sauté for 1 minute
Add garlic and continue cooking 30 seconds
Add arak and then white wine and reduce heat to low
Add reserved lamb shanks and any juices that have accumulated
Add salt, thyme and bay leaf
Wash figs. Remove hard stem at the top of the fruit and add to cocotte
Add enough water to just reach the top of the meat
Place in oven and cook for 1 hour
The liquid level should still be quite high. Add water if necessary to keep meat mostly submerged
Place back in oven for 1 hour. Check. Liquid should be at 1/2 mark
Cook another 30 - 45 minutes until most of the liquid is absorbed and meat is tender
Remove bay leaf and thyme
Serve
Enjoy! !בתיאבון
Note: Because this dish is so rich I serve it with s'gug or labne sauce or both, to add a little zip and to complement the fat.
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