Curried Braised Lamb Shanks with Dried Fruit

30 ml (2 tbsp) olive oil
6 (2 packages of 775 g each) lamb shanks
1 onion, chopped finely
15 g (1 tbsp) all-purpose flour
2 g (½ tsp) ground cumin
1 g (¼ tsp) Cayenne pepper (optional)
750 ml (3 cups) apple juice
2 Cortland apples, quartered
100 g (3 oz) dried apricots
100 g (3 oz) dried prunes
60 g (2 oz) almonds
10 g (1 tbsp) powdered curry
To taste salt
2 sprigs coriander, finely chopped

1) Brown lamb shanks with onion in very hot oil for 5 minutes, stirring (be careful not to burn chopped onions). Sprinkle flour, ground cumin, and Cayenne pepper (if using) and continue stirring. Add apple juice and simmer for about 45 minutes.

2) Add apples, dried fruit, almonds, curry and salt and mix well. Continue cooking for another 10 minutes.

3) Serve over a bed of Du Puy lentils or flageolets sprinkled with coriander.

6 servings
Preparation Time: 10 minutes
Cooking Time: 60 minutes

-- From Canadian Living --