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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)
----------------------------------------------
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


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