Ingredients
4
carrots, cut into 1/4-inch dice
4
garlic cloves, chopped fine
1
leek (white and pale green part only), halved lengthwise, washed
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
6
lamb shanks (about 6 pounds total)
3
medium vine-ripened tomatoes, chopped
4
tart apples such Jonathan
1/3
cup fresh orange juice
6
dried pitted dates, chopped
6
dried apricots, chopped
1
cup packed fresh mint leaves, washed well, spun dry,
Directions
2.
In a 9- to 10-quart heavy ovenproof kettle whisk together marinade ingredients.
3.
Add shanks to marinade and toss to coat. Marinate shanks, covered and chilled, at least 8 hours or overnight.
4.
Preheat oven to 325°F.
5.
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,
6.
5 minutes. Add vegetables to shanks.
7.
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.
8.
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.
9.
Arrange shanks around edge of a large platter and spoon apple mixture into center of platter. Keep shanks and apple mixture warm.
10.
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.
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