Recipe - Braised Lamb Shanks With Dried Fruits

FOR MARINADE
2 cup Dry white wine
5 tablespoon Olive oil
4 Shallots; chopped fine
4 Carrots; cut into 1/4inch
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 One fourth 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 tablespoon Olive oil
2 tablespoon Allpurpose flour
3 md Vineripened tomatoes;
chopped
2 cup 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 tablespoon Raisins
1 cup Packed fresh mint leaves;
washed well, spun dry, and
shredded fine

Make marinade: In a 9 to 10quart 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 1/8inchthick
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