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1
In a blender, combine apricots, curry powder, vinegar, mustard and 1 cup water.
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2
Puree until smooth, about 3 minutes.
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3
Place lamb shanks in a glass or other nonreactive dish, and add apricot sauce.
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4
Turn to coat lamb well.
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5
Cover and refrigerate 1 to 2 days, turning meat occasionally.
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6
Preheat oven to 275 degrees.
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7
Place a large, deep, heavy saute pan over medium-high heat, and add 2 tablespoons oil.
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8
Remove lamb from marinade, reserving liquid.
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9
Brown lamb, turning often to prevent burning.
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10
Transfer to a platter.
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11
Add remaining 1 1/2 tablespoons oil to pan.
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12
Add carrots, celery, onion, bell pepper and garlic.
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13
Saute over medium heat until softened but not browned, about 10 minutes.
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14
Place lamb shanks on vegetables, and add thyme sprig, bay leaves, peppercorns and all but 1/2 cup marinade.
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15
Add water to come up almost to top of pan.
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16
Lay a sheet of parchment paper over pan, and carefully transfer to oven.
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17
Braise until meat is so tender it almost falls off bone, 5 to 6 hours.
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18
Remove pan from oven.
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19
Using a slotted spoon, transfer lamb to a baking sheet.
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20
Brush with remaining marinade.
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21
Raise oven temperature to 300 degrees, and return lamb to oven to crisp.
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22
Strain cooking liquid into saute pan, discarding vegetables.
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23
Cook over high heat, reducing it by four-fifths.
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24
To serve, spoon grits onto each of four serving plates.
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25
Lay lamb on top, and spoon some cooking liquid around and over.
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26
Garnish each plate with a sprig of thyme.
