Braised Lamb Shoulder with Figs

Ingredients

• 1 lamb shoulder boneless, 4 to 4 1/2 lb.
• bones rolled and tied, cut into pieces
• freshly ground pepper
• salt
• all-purpose flour for dredging
• 5 teaspoons olive oil
• 1 yellow onion large, thinly sliced
• 4 large garlic cloves crushed with the side of
• 1/2 inch lemon wide strips of peel from 1
• 1 cup dry red wine
• 1 cup chicken stock
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 6 dried figs large, about 8 oz. total, hard stems
• figs trimmed, halved or quartered
• 1 tablespoon fresh dill chopped

Nutrition

• Calories : 250 calories
• Carbohydrate : 16 grams
• Cholesterol : 50 milligrams
• Fat : 10 grams
• Fiber : 2 grams
• Protein : 18 grams
• SaturatedFat : 2 grams
• Sodium : 270 milligrams
• Sugar : 7 grams