LAMB SHANK CONFIT WITH FIGS AND ALMONDS
- 4 lamb shanks (fresh or frozen)
- 8 firm, ripe figs
- 250g onions
- 1 tbsp acacia honey
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 2 pinches saffron
- 125g blanched almonds
- 50g butter
- 6 sprigs of coriander
- Salt and pepper
Chop the onions.
Melt the butter in a large pan or casserole and brown the lamb shanks all over.
Add the onions and spices.
Add the honey, season with salt and pepper and mix well.
Pour on 75 cl water and bring to the boil. Simmer gently for 1 hour, stirring frequently.
When the hour is up, add the almonds, stir again and continue to simmer for another 30 mins.
Wash and halve the figs.
Add them to the pan, fold them in very gently and continue cooking for another 30 mins until the sauce is thickened and creamy.
Garnish with coriander sprigs just before serving. Serve hot.