Braised Lamb Shanks With Dried Fruits
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Braised Lamb Shanks With Dried Fruits
  Lamb  
Last updated 6/12/2012 1:10:01 AM. Recipe ID 37149. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      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
           -dice
      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
           -bag
      1 tb Cumin seed
      1 ts Coriander seeds
      6    Lamb shanks; (about 6 pounds
           -total)
      3 tb Olive oil
      2 tb All-purpose flour
      3 md Vine-ripened tomatoes;
           -chopped
      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
  separately.
  
  Serves 6.
  
  Gourmet April 1996
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 37149 (Apr 03, 2005)

[an error occurred while processing this directive]