Ingredients

Serves 6

　　

For marinade

2 cups dry white wine

　　5 tablespoons 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

　　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 tablespoon cumin seed

　　1 teaspoon coriander seeds

　　6 lamb shanks (about 6 pounds total)

　　3 tablespoons olive oil

　　2 tablespoons 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 tablespoons raisins

　　1 cup packed fresh mint leaves, washed well, spun dry, and shredded fine

　　

Make marinade:

Step 1

In a 9- to 10-quart heavy ovenproof kettle whisk together marinade ingredients.

　　

Step 2

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

　　

Step 3

Preheat oven to 325°F.

　　

Step 4

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.

　　

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. 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.

　　

Step 6

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.

　　

Step 7

Arrange shanks around edge of a large platter and spoon apple mixture into center of platter. Keep shanks and apple mixture warm.

　　

Step 8

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.