Free Recipe Braised Lamb Shanks with Dried Fruits
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Braised Lamb Shanks with Dried Fruits Recipe
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
Braised Lamb Shanks with Dried Fruits Preparation
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 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
Cooking Temperature:
Recipe Serves: 1
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