Braised lamb shank with figs and myrtle leaves

Braised lamb shank with figs and myrtle leaves

According to information, Sardinians like to have roasted dry figs thread through fragrant myrtle sprig as a snack. So the two ingredients obviously go well together. I might as well use them in cooking lamb to add this Mediterranean flavor.

1. Pre-cook lamb shanks in stock until soft.

2. Sweat onion until golden, add a tbsp flour, cook till golden, add 100ml stock, 50ml red wine, season with soy sauce, 5 spices powder, and dry figs cut into halves and pre-soaked in stock. 

Braised lamb shank with figs and myrtle leaves

3. In a baking dish, place myrtle leaves at the bottom, then lamb shanks, figs and sauce. Bake at 180˚C for 30 minutes, turn over lamb shanks half way.