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Categories:
white wine olive oil shallots carrots garlic only bay leaf cumin coriander seeds lamb shanks olive oil flour tomatoes water apples orange juice dates raisins mint
Viewed: 97 - Published at: 9 years agoIngredients
- 2 cups dry white wine
- 5 tablespoons 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
- a 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 tablespoon cumin seed
- 1 teaspoon coriander seeds
- 6 lamb shanks (about 6 pounds total)
- 3 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 medium vine-ripened tomatoes, chopped
- 2 cups water
- 4 tart apples such Jonathan
- 1/3 cup fresh orange juice
- 6 dried figs, chopped
- 6 dried pitted dates, chopped
- 6 dried apricots, chopped
- 2 tablespoons raisins
- 1 cup packed fresh mint leaves, washed well, spun dry, and shredded fine
Method
- 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 325F.
- 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.
