| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Meats | 1 | Servings | ||
INGREDIENTS
| 2 | c | Dry white wine |
| 5 | T | 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 | T | Cumin seed |
| 1 | t | Coriander seeds |
| 6 | Lamb shanks, about 6 pounds | |
| total | ||
| 3 | T | Olive oil |
| 2 | T | All-purpose flour |
| 3 | Vine-ripened tomatoes | |
| chopped | ||
| 2 | c | Water |
| 4 | Tart apples such Jonathan | |
| 1/3 | c | Fresh orange juice |
| 6 | Dried figs, chopped | |
| 6 | Dried pitted dates, chopped | |
| 6 | Dried apricots, chopped | |
| 2 | T | Raisins |
| 1 | c | Packed fresh mint leaves |
| washed well spun dry | ||
| and | ||
| shredded fine |
INSTRUCTIONS
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. Serves 6. Gourmet April 1996
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Nutrition (calculated from recipe ingredients)
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Calories: 3419
Calories From Fat: 1062
Total Fat: 120.5g
Cholesterol: 186mg
Sodium: 1288.1mg
Potassium: 9545.6mg
Carbohydrates: 482.4g
Fiber: 89.2g
Sugar: 256g
Protein: 70.2g