Name: Braised Lamb Shanks with Dried Fruits
Ingredients: 2 c Dry white wine; 5 tb 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 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

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Meats			1	Servings

INGREDIENTS

2	c	Dry white wine
5	tb	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	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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