Braised Lamb Shanks With Dried Fruits

[When suffering] you need to seek help. This help comes first and finally from the living God. He hears, helps, strengthens, and vindicates those who rely on Him. If you look anywhere else first, you will set yourself up for a fall. You will get snared in bitterness and revenge (spurning God for your pride). You will flee in avoidance and addiction (spurning God for your false refuges and comforts). You will develop a perverted dependency on others (spurning God for your trust in man). Sadly, our culture has awakened countless people to think about what evil-doers (“abusers”) have done to them, but it has cast them upon their own resources as “abuse victims.” Yet victims can properly understand their own sins and sufferings, and God’s grace.

David Powlison

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 325Â°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

A Message from our Provider:

“When I grow up, I want to be like Jesus.”

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