Creating the glace

• Heat the fat or olive oil on medium in a large skillet or wide pan, preferably with a heavy bottom
• Place the bones in the pan and at medium fire, brown them slowly
• Cut the onion coarsely and add the onion pieces
• Mix now and then onion and bones in the pan
• When brown, add water to cover the bones fully
• Add a little salt and pepper, bay leave, thyme and the figs
• Simmer for 1.5-2 hours or thereabouts. The remaining meat should easily come apart from the bones
• Separate all bones, figs and herbs. Reserve the broth and the figs. Separately, meat can be harvested from the bones and used for stew or ragout, which is not part of this recipe.
• Then add the broth to a wide skillet, add some sherry vinegar and start to concentrate the mixture on medium fire. The figs can be present and removed just before finish
• Stir now and then and concentrate further, until the sauce becomes more viscous, and a spoon gets wetted. Taste and if so needed, add some salt or pepper.
• Serve with the meat on a plate or provide separately in a small container