Apricot-Braised Lamb Shanks

Braising juices in this dish become almost ambrosial when mixed with on-hand fruit and a bit of honey.

SERVINGS
4

INGREDIENTS
4 lamb shanks (about 4 pounds), cut in half
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 28-ounce can plus one 14 1/2-ounce can whole peeled tomatoes
1 cup sliced onion (about 4 ounces)
3 carrots, cut into 1/2-inch pieces (about 1 cup)
1/2 cup dried apricots, cut into quarters
1/2 cup raisins
1/4 cup honey
1/2 cup fresh orange juice
2 garlic cloves, peeled and crushed
1 tablespoon minced fresh gingerroot (about a 1/2-inch piece)

PREPARATION
Braise the lamb: Season the lamb shanks with salt and pepper and dredge in flour. In a pressure cooker over high heat, add olive oil and the meat in batches of 2 or 3 shanks at a time. Brown the meat on all sides. Add the remaining ingredients along with all of the browned shanks, seal the pressure-cooker lid, and bring the cooker to high pressure. Cook at high pressure for 20 minutes. Release steam using instructions for the natural method -- about 10 minutes. Quick-release the remaining pressure.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 1,449
Total Fat: 69.1 g
Saturated Fat: g
Cholesterol: 481 mg
Sodium: 1,380 mg
Carbohydrates: 69.8 g
Fiber: 5.3 g
Protein: 134 g

From the Daily Green