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