Lamb Confit with Figs and Spices

Ingredients

• 2 pcs Lamb shank (shanks) (French lamb, about 500 g each)
• 250 ml Dry white wine (Sauvignon Blanc or other dry white wine)
• 2 c. à soupe Extra virgin olive oil
• 30 g Unsalted butter
• 2 pcs Carrots (Peeled, sliced into rounds or dice)
• 1 pcs Red onion (Sliced into rounds)
• 1 pcs White onion (Sliced into rounds)
• 1 pcs Shallot (Peeled, thinly sliced)
• 4 pcs Garlic cloves (Whole, skin left on)
• 1 c. à café Fresh ginger (Finely grated)
• ½ c. à café Nutmeg (Freshly grated)
• 2 brins Fresh rosemary (Fine stems)
• 2 brins Fresh thyme (Fine stems)
• 10 pcs Dried figs (Halved)
• 1 c. à café Fine salt
• 1 tour Black pepper (Freshly ground)
• 1 c. à café Sesame seeds (For garnish)
• A few pcs Chives (or scallions) (Finely chopped, for garnish)

Instructions

1. Ingredient preparation

   Peel and slice the carrots into rounds, slice the red and white onions into rounds, mince the shallot, leave the garlic cloves whole, grate the ginger and nutmeg, halve the dried figs.

   Time: PT15M

2. Sear the lamb shanks

   Heat the olive oil and butter in the pot over medium‑high heat. Add the lamb shanks and brown on all sides for 5 to 6 minutes until well colored.

   Time: PT6M

   Temperature: medium-high

3. Sauté the aromatics

   Add the red onion rounds, white onion rounds, the shallot and whole garlic cloves. Sweat for 3 to 4 minutes until the onions become translucent.

   Time: PT4M

   Temperature: medium

4. Add the carrots

   Add the carrot rounds and continue cooking for 3 to 4 minutes, stirring lightly.

   Time: PT4M

   Temperature: medium

5. Toast the spices

   Sprinkle the grated ginger, nutmeg, rosemary and thyme, then add salt and pepper. Mix and let the spices infuse for 1 minute.

   Time: PT1M

   Temperature: medium

6. Deglaze with white wine

   Pour the dry white wine into the pot, scrape the bottom with the wooden spoon to release the fond, then bring to a boil for 2 to 3 minutes to reduce slightly.

   Time: PT5M

   Temperature: high

7. Slow cooking on low heat

   Add cold water until the shanks are covered (about 800 ml). Reduce heat to minimum, cover and let simmer gently for 1 h 30.

   Time: PT1H30M

   Temperature: low

8. Add the figs and finish

   After 1 h 30, stir in the halved dried figs. Mix, raise the heat to medium‑high and continue cooking for 30 minutes until the meat easily falls off the bone and the sauce thickens.

   Time: PT30M

   Temperature: medium-high

9. Plating and serving

   Place each shank on a warm plate, generously spoon sauce over, sprinkle with sesame seeds and chopped chives. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

20 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Lamb shank (shanks): beef shank, pork shoulder
• Instead of Dry white wine: chicken broth, diluted white wine vinegar
• Instead of Extra virgin olive oil: vegetable oil
• Instead of Unsalted butter: margarine
• Instead of Carrots: parsnips
• Instead of Red onion: yellow onion
• Instead of White onion: yellow onion
• Instead of Shallot: small red shallot
• Instead of Garlic cloves: garlic paste
• Instead of Fresh ginger: ground ginger (½ tsp)
• Instead of Nutmeg: ground nutmeg (¼ tsp)
• Instead of Fresh rosemary: dried rosemary (½ tsp)
• Instead of Fresh thyme: dried thyme (½ tsp)
• Instead of Dried figs: prunes, dates
• Instead of Sesame seeds: drizzled tahini
• Instead of Chives (or scallions): flat-leaf parsley

Equipment Needed

• Pot (Dutch oven)
• Wooden spoon
• Chef's knife
• Cutting board
• Fine grater (microplane)
• Measuring cup or glass
• Ladle (optional)

Critical Steps — Do Not Skip

• Brown the lamb shanks on all sides
• Deglaze with white wine and scrape the fond
• Slow cook on low heat for 1h30
• Add the dried figs at the right time

Chef Tips from the Video

• Use farm‑raised lamb shanks for more flavor
• Add a bay leaf with the thyme for extra aroma
• Drizzle a splash of extra‑virgin olive oil just before serving to enhance the sauce's shine

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Vacuum‑seal or place in a freezer bag for up to 2 months

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the sauce the day before and gently reheat before serving
• The shanks can be seared and frozen before the slow cooking