Ingredients:
- 1 leek (white and pale green part only), halved lengthwise, washed well, and chopped fine
- a bouquet garni composed of 1 bay leaf, 1 fresh thyme sprig, and 1/4 bunch fresh parsley sprigs tied together in a cheesecloth bag
- 4 tart apples such jonathan
Directions:
- 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 1/8-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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1416.81 Kcal (5932 kJ) | ||
| Calories from fat | 784.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 87.18g | 134% | |
|---|---|---|---|
| Cholesterol | 344.74mg | 115% | |
| Sodium | 231.47mg | 10% | |
| Potassium | 1517.98mg | 32% | |
| Total Carbs | 53.83g | 18% | |
| Sugars | 32.13g | 129% | |
| Dietary Fiber | 7.08g | 28% | |
| Protein | 86.22g | 172% | |
| Vitamin C | 18mg | 30% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 11.5mg | 64% | |
| Calcium | 149.3mg | 15% | |
| Amount Per 100 g | |||
| Calories | 173.35 Kcal (726 kJ) | ||
| Calories from fat | 96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.67g | 134% | |
|---|---|---|---|
| Cholesterol | 42.18mg | 115% | |
| Sodium | 28.32mg | 10% | |
| Potassium | 185.73mg | 32% | |
| Total Carbs | 6.59g | 18% | |
| Sugars | 3.93g | 129% | |
| Dietary Fiber | 0.87g | 28% | |
| Protein | 10.55g | 172% | |
| Vitamin C | 2.2mg | 30% | |
| Iron | 1.4mg | 64% | |
| Calcium | 18.3mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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