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. |
