Overnight Lamb Shanks with Figs and Honey

Name: Overnight Lamb Shanks with Figs and Honey
Yield: Serves 10
Cuisine: Egypt
Ingredients: 75ml/3fl oz runny honey; 1 bottle of red wine; 2 cinnamon sticks, broken up; 1 x 425g tin of pumpkin purèe; 450 g/1 lb dried figs; Leaves from 4 sprigs of fresh thyme or 2 sprigs of fresh rosemary, finely chopped; 10 lamb shanks; 1 teaspoon ground allspice; Salt and freshly ground black pepper; 1kg/2lb 2oz onions, finely chopped; 4 tablespoons olive oil; 500ml/17fl oz water; 2 cloves of garlic, finely chopped

Preparation info

Serves
10

Difficulty
Easy

Appears in

Around the World in 80 Dishes

By David Loftus

Published 2012

About

Aden, on the Yemeni coast, is the Mongolia’s final port of call before Fogg sets sail for India. Verne calls it ‘the Gibraltar of the Indian Ocean’ and like Gibraltar, Aden acts as a kind of gateway between two cultures — Arabia and India — and the influence of both is discernible in this dish. Sweet and aromatic, like Nigella, these lamb shanks create the most delicious smell and taste just as good.