Braised lamb with Black Mission Figs

Prepare two sachets. Using a potato peeler, peel large pieces of skin from orange. Divide orange peel, garlic, thyme, and peppercorns into 2 cheese cloth sachets. tie to secure.

In large container, combine ³⁄4 cup wine and 1 sachet. Add lamb, refrigerate and marinate for 4 hours. Drain lamb, discard marinade and sachet.

Season lamb with salt and pepper. in a rondeau, heat 2 tbsps. oil over medium-high heat. Brown lamb in portions adding more oil as needed and set aside.

Saute onion and carrots for 5 minutes, stirring occasionally. Add lamb, remaining wine, chicken stock, second sachet and figs. Bring to a boil. Cover and braise in 300°F oven for 45 to 60 minutes. remove from oven, discard sachet. serve in shallow bowls and sprinkle with parsley. *Apricots may be substituted for black mission figs if desired.