Braised Lamb Shoulder with Figs

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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. See the full recipe at the source →