Photo: Emiliano Vittoriosi
Braised Lamb Shoulder with Figs
19 ingredients
openrecipes
Ask the butcher to give you the lamb bones so you can add them to the pot. They will contribute flavor to the subtly fig-sweetened sauce. If desired, garnish the finished dish with halved fresh figs.
Estimated Nutrition (whole recipe, rough)
1242
Calories
74g
Protein
41g
Fat
141g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Dried Fig | 1 medium (50g) | 37 |
| Fig | 1 medium (50g) | 37 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 boneless lamb shoulder, 4 to 4 1/2 lb.,
- rolled and tied, bones cut into pieces
- Salt and freshly ground pepper, to taste
- All-purpose flour for dredging
- 4 to 5 tsp. olive oil
- 1 large yellow onion, thinly sliced
- 4 large garlic cloves, crushed with the side of
- a knife
- 1/2-inch-wide strips of peel from 1 lemon
- (with no bitter white pith)
- 1 cup dry red wine
- 1 cup chicken stock
- 1 Tbs. tomato paste
- 1 tsp. dried oregano
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground cloves
- 6 large dried figs, about 8 oz. total, hard stems
- trimmed, figs halved or quartered
- 1 Tbs. chopped fresh dill
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes