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Lamb Shank and Dried Fruit Braise
From The
Mediterranean Herb Cookbook
1
tablespoon unsalted butter
1 tablespoon vegetable oil
2 lamb shanks, 1-1/2 to 2 pounds total
1/2 yellow onion, minced
1 clove garlic, minced
1 fresh bay leaf or 1/2 dried bay leaf
1 teaspoon fresh thyme
4 dried apricot halves, chopped
2 dried pear halves, chopped (see note)
2 dried peach halves, chopped (see note)
6 prunes, pitted and chopped
1 tablespoon all-purpose flour
1 tablespoon ground turmeric
2 dried arbol chiles or other small dried red chiles, seeded and
crumbled (see note)
3/4 cup dry white wine
1-1/2 to 2 cups chicken broth
In
a large skillet, melt the butter and the vegetable oil over medium
heat. Add the shanks and sauté, turning once, until browned, 3 to
4 minutes on each side. Remove the shanks and set aside. |
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Discard
all but 2 tablespoons of the fat from the pan. Return the skillet
to medium heat and add the onion and garlic. Sauté for 1 to 2 minutes,
then add the bay leaf, thyme and all the dried fruit. Sauté for
2 to 3 minutes, then sprinkle with the flour, turmeric and chiles.
Stir for 1 to 2 minutes, then pour in the wine. Stir constantly
for 2 to 3 minutes to dislodge any bits clinging to the bottom of
the pan.
Add
1-1/2 cups of the chicken broth and return the shanks to the pan.
Reduce the heat to low, cover, and simmer until the meat is tender
and can be pulled away from the bone, 2 to 2-1/2 hours.
Stir
occasionally while cooking, basting the shanks with the sauce. As
the sauce thickens, the sugar in the fruit will cause it to stick
to the pan, so you will need to stir more frequently. You may also
need to add more broth to prevent scorching.
When
the shanks are done, remove them from the pan and pull away or cut
off the meat. Discard the bones. Skim the surface fat from the sauce.
Return the meat to the sauce and cook over low heat just long enough
to heat the meat through, 3 to 4 minutes. Serve immediately.
Yields
4 to 5 servings. Good served with rice to soak up the juices and
garnished with slices of cucumber and tomato.
Notes:
Dried pears and peaches are available in the dried fruit section
of many supermarkets. If desired, substitute 3/4 cup raisins or
a mixture of any other dried fruit.
When
handling chiles, experts recommend wearing gloves and not touching
your eyes.
(Updated: 10/22/08 SN) |
