Braised Lamb Shanks with Dried Fruits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
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 |
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 medium vine-ripened tomatoes, chopped |
2 cups water |
4 tart apples such jonathan |
1/3 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:
1. Make marinade: In a 9- to 10-quart heavy ovenproof kettle whisk together marinade ingredients.
2. Add shanks to marinade and toss to coat. Marinate shanks, covered and chilled, at least 8 hours or overnight.
3. Preheat oven to 325°F.
4. 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.
5. 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.
6. 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.
7. Arrange shanks around edge of a large platter and spoon apple mixture into center of platter. Keep shanks and apple mixture warm.
8. 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.
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