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
tb
Cumin seed
1
ts
Coriander seeds
6
Lamb shanks; (about 6 pounds total)
3
tb
Olive oil
2
tb
All-purpose flour
3
md
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
tb
Raisins
1
c
Packed fresh mint leaves; washed well, spun dry, and shredded fine
INSTRUCTIONS
FOR MARINADE
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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