Braised Lamb Shanks With Dried Fruits
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Braised Lamb Shanks With Dried Fruits
Last updated 6/12/2012 1:10:01 AM. Recipe ID 37149. Report a problem with this recipe.
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      Title: Braised lamb shanks with dried fruits
 Categories: None
      Yield: 1 Servings
MMMMM------------------------FOR MARINADE-----------------------------
      2 c  Dry white wine
      5 tb Olive oil
      4    Shallots; chopped fine
      4    Carrots; cut into 1/4-inch
      4    Garlic cloves; chopped fine
      1    Leek; (white and pale green
           -part only), halved
           -lengthwise, washed well,
           -and chopped fine
      1    Bouquet garni composed of 1
           -bay leaf; 1 fresh thyme
           -sprig, and 1/4 bunch fresh
           -parsley sprigs tied
           -together in a cheesecloth
      1 tb Cumin seed
      1 ts Coriander seeds
      6    Lamb shanks; (about 6 pounds
      3 tb Olive oil
      2 tb All-purpose flour
      3 md Vine-ripened tomatoes;
      2 c  Water
      4    Tart apples such Jonathan
    1/3 c  Fresh orange juice
      6    Dried figs; chopped
      6    Dried pitted dates; chopped
      6    Dried apricots; chopped
      2 tb Raisins
      1 c  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 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
  Serves 6.
  Gourmet April 1996

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Recipe ID 37149 (Apr 03, 2005)

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