Walnut And Fig Braised Lamb

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700 grams lamb shank (the lamb shank my mum-in-law brought me is cut up widthways so they look like little osso buco)

Olive oil

2 onions, each sliced into 4 thick discs

1 – 2 tablespoons Egyptian baharat (use 1 tablespoon first, then check seasoning and adjust when you check the water level halfway through cooking…I used almost 2 tablespoons total)

2 cinnamon sticks

3 strips orange rind

500 ml water (or as needed)

5 dried figs

12 walnut halves

Salt and pepper

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