Yield: 12 servings 6 cloves garlic, crushed 2 fresh thyme bunches 2 Tbsps. cracked peppercorns 6 cups red wine 4 1⁄2 lbs. boneless lamb shoulder or leg, trimmed, cut into 2-inch cubes salt and pepper, to taste 3 Tbsps. olive oil 2 yellow onions, chopped 3 carrots, thinly sliced 3⁄4 cup chicken stock 3 cups dried black mission figs, stems removed* 3 Tbsps. parsley, chopped Prepare two sachets. Using a potato peeler, peel large pieces of skin from orange. Divide orange peel, garlic, thyme, ...

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