| | FOR MARINADE |
| 2 | c | Dry white wine |
| 5 | tb | 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 |
| 1 | | 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 | tb | Cumin seed |
| 1 | ts | Coriander seeds |
| 6 | | Lamb shanks; (about 6 pounds total) |
| 3 | tb | Olive oil |
| 2 | tb | All-purpose flour |
| 3 | md | Vine-ripened tomatoes; chopped |
| 2 | c | Water |
| 4 | | Tart apples such Jonathan |
| 1/3 | c | Fresh orange juice |
| 6 | | Dried figs; chopped |
| 6 | | Dried pitted dates; chopped |
| 6 | | Dried apricots; chopped |
| 2 | tb | Raisins |
| 1 | c | Packed fresh mint leaves; washed well, spun dry, and shredded fine |
