Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Dry white wine |
| 5 tablespoons | Olive oil |
| 4 \N | Shallots; chopped fine |
| 4 \N | Carrots; cut into 1/4-inch dice |
| 4 \N | Garlic cloves; chopped fine |
| 1 \N | Leek; (white and pale green part only), halved lengthwise, washed well, and chopped fine |
| 1 \N | 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 \N | Lamb shanks; (about 6 pounds total) |
| 3 tablespoons | Olive oil |
| 2 tablespoons | All-purpose flour |
| 3 mediums | Vine-ripened tomatoes; chopped |
| 2 cups | Water |
| 4 \N | Tart apples such Jonathan |
| ⅓ cup | Fresh orange juice |
| 6 \N | Dried figs; chopped |
| 6 \N | Dried pitted dates; chopped |
| 6 \N | Dried apricots; chopped |
| 2 tablespoons | Raisins |
| 1 cup | Packed fresh mint leaves; washed well, spun dry, and shredded fine |
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 ⅛-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