Yield: 1 Servings
|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|
|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|
|1 cup||Packed fresh mint leaves; washed well, spun dry, and shredded fine|
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.
Gourmet April 1996