Braised lamb shanks with dried fruits

1 Servings

Ingredients

Quantity Ingredient
2 cups Dry white wine
5 tablespoons Olive oil
4 Shallots; chopped fine
4 Carrots; cut into 1/4-inch dice
4 Garlic cloves; chopped fine
1 Leek; (white and pale green part only), halved lengthwise, washed well, and chopped fine
1 Bouquet garni composed of 1 bay leaf; 1 fresh thyme sprig, and 1/4 bunch fresh parsley sprigs tied together in a cheesecloth bag
1 tablespoon Cumin seed
1 teaspoon Coriander seeds
6 Lamb shanks; (about 6 pounds total)
3 tablespoons Olive oil
2 tablespoons All-purpose flour
3 mediums Vine-ripened tomatoes; chopped
2 cups Water
4 Tart apples such Jonathan
⅓ cup Fresh orange juice
6 Dried figs; chopped
6 Dried pitted dates; chopped
6 Dried apricots; chopped
2 tablespoons Raisins
1 cup Packed fresh mint leaves; washed well, spun dry, and shredded fine

Directions

FOR MARINADE

Make marinade: In a 9- to 10-quart heavy ovenproof kettle whisk together marinade ingredients.

Add shanks to marinade and toss to coat. Marinate shanks, covered and chilled, at least 8 hours or overnight.

Preheat oven to 325°F.

Transfer shanks with tongs to a plate. Pat shanks dry and season with salt and pepper. Pour marinade through a sieve set over a bowl and reserve vegetables, liquid, and bouquet garni separately. In kettle heat 2 tablespoons oil over moderate heat until hot but not smoking and brown shanks on all sides in batches, transferring to a plate. Add reserved vegetables to fat remaining in kettle and cook, stirring occasionally, 5 minutes. Add vegetables to shanks.

Add flour to kettle and cook over moderately low heat, stirring, 3 minutes, or until golden. Whisk in reserved marinade liquid and add reserved bouquet garni, shank mixture, and tomatoes. Bring mixture to a boil and simmer, uncovered, 20 minutes, or until liquid is reduced by half. Add water and braise mixture, covered, in middle of oven 2 hours, or until lamb is tender.

While shanks are braising, peel and core apples and cut into ⅛-inch-thick slices. In a large heavy skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook apples, stirring, 2 minutes. Add orange juice and simmer, covered, 20 minutes. Keep apple mixture warm.

Arrange shanks around edge of a large platter and spoon apple mixture into center of platter. Keep shanks and apple mixture warm.

Bring braising liquid to a boil, skimming any fat that rises to surface, and discard bouquet garni. Add dried fruits and mint and simmer sauce 5 minutes, or until fruits are softened. Season sauce with salt and pepper and spoon over shanks. Serve any remaining sauce separately.

Serves 6.

Gourmet April 1996

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