-
1
In a 9- to 10-quart heavy ovenproof kettle whisk together marinade ingredients.
-
2
Add shanks to marinade and toss to coat.
-
3
Marinate shanks, covered and chilled, at least 8 hours or overnight.
-
4
Preheat oven to 325F.
-
5
Transfer shanks with tongs to a plate.
-
6
Pat shanks dry and season with salt and pepper.
-
7
Pour marinade through a sieve set over a bowl and reserve vegetables, liquid, and bouquet garni separately.
-
8
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.
-
9
Add reserved vegetables to fat remaining in kettle and cook, stirring occasionally, 5 minutes.
-
10
Add vegetables to shanks.
-
11
Add flour to kettle and cook over moderately low heat, stirring, 3 minutes, or until golden.
-
12
Whisk in reserved marinade liquid and add reserved bouquet garni, shank mixture, and tomatoes.
-
13
Bring mixture to a boil and simmer, uncovered, 20 minutes, or until liquid is reduced by half.
-
14
Add water and braise mixture, covered, in middle of oven 2 hours, or until lamb is tender.
-
15
While shanks are braising, peel and core apples and cut into 1/8-inch-thick slices.
-
16
In a large heavy skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook apples, stirring, 2 minutes.
-
17
Add orange juice and simmer, covered, 20 minutes.
-
18
Keep apple mixture warm.
-
19
Arrange shanks around edge of a large platter and spoon apple mixture into center of platter.
-
20
Keep shanks and apple mixture warm.
-
21
Bring braising liquid to a boil, skimming any fat that rises to surface, and discard bouquet garni.
-
22
Add dried fruits and mint and simmer sauce 5 minutes, or until fruits are softened.
-
23
Season sauce with salt and pepper and spoon over shanks.
-
24
Serve any remaining sauce separately.
