fbpx

Recipe by Chaya Suri Leitner

Lamb With Figs

add or remove this to/from your favorites
Meat Meat
Medium Medium
4 Servings
Allergens

No Allergens specified

With all the Yom Tov meals, I like to switch up my meats. This recipe is not the typical Yom Tov meat you may be used to, which makes for a nice change.

Ingredients

Lamb With Figs

  • 4 lamb shanks

  • oil, for frying

  • 2 shallots, sliced

  • 5 cloves garlic, roughly chopped

  • 1 tablespoon Tuscanini Tomato Paste

Spice Mix

  • 1 tablespoon salt

  • 1 tablespoon smoked paprika

  • 1/4 teaspoon coriander

  • 1/4 teaspoon Pereg Cumin

Directions

Prepare the Lamb With Figs

1.

Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).

2.

Mix the spices in a small bowl and season the lamb shanks with the mix.

3.

Heat a skillet with some oil. Add the seasoned lamb shanks (work in batches if needed) and brown about five to eight minutes on each side.

4.

Place the lamb shanks into an oven-safe dish.

5.

Add the shallots and garlic to the skillet and sauté for about five minutes. Add the tomato paste, wine, broth, and figs to the skillet and bring to a boil.

6.

Pour the sauce over the lamb and cover the pan tightly. Transfer the pan to the oven and cook for four to five hours or until the meat is falling-off-the-bone soft.

7.

Best served over mashed potatoes or couscous. Garnish with fresh mint.

Credits

Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger

Lamb With Figs

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments