• Ingredients: 39
  • Serves: 6

Braised lamb shanks with dried fruits with dry white wine, olive oil, shallots, chopped fine, carrots, cut into 1/4-inch dice, garlic cloves, chopped fine, leek , 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, cumin seed, coriander seeds, lamb shanks, olive oil, all-purpose flour, medium vine-ripened tomatoes, chopped, water, tart apples such jonathan, fresh orange juice, dried figs, chopped, dried pitted dates, chopped, dried apricots, chopped, raisins, packed fresh mint leaves, washed well, spun dry, and shredded fine.

Ingredients

For marinade

  • 2 cups dry white wine
  • 5 tbsps. olive oil
  • 4 shallots, chopped fine
  • 4 carrots, cut into 1/4-inch dice
  • 4 garlic cloves, chopped fine
  • 1 leek , 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 tbsp. cumin seed
  • 1 tsp. coriander seeds
  • 6 lamb shanks
  • 3 tbsps. olive oil
  • 2 tbsps. 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 tbsps. raisins
  • 1 cup packed fresh mint leaves, washed well, spun dry, and shredded fine

The filling:

Toppings

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

Make marinade:

  1. Step 1 Add shanks to marinade and toss to coat. Marinate shanks, covered and chilled, at least 8 hours or overnight.
  2. Step 2 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.

    For this step you will need

  3. Step 3 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.

    For this step you will need

  4. Step 4 Add reserved vegetables to fat remaining in kettle and cook, stirring occasionally, 5 minutes. Add vegetables to shanks.
  5. Step 5 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.

    For this step you will need

  6. Step 6 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.

    For this step you will need

  7. Step 7 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.

    For this step you will need

  8. Step 8 Arrange shanks around edge of a large platter and spoon apple mixture into center of platter. Keep shanks and apple mixture warm.
  9. Step 9 Bring braising liquid to a boil, skimming any fat that rises to surface, and discard bouquet garni.
  10. Step 10 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.

    For this step you will need

Nutrition information

Calories 1,413 Carbohydrates 78 g (26%)
Fat 80 g (124%) Protein 89 g (178%)
Saturated Fat 32 g (158%) Sodium 392 mg (16%)
Polyunsaturated Fat 5 g Fiber 11 g (45%)
Monounsaturated Fat 39 g Cholesterol 299 mg (100%)