BRAISED LAMB SHANKS WITH CARROTS~ LEEKS~ & CO

      Title: BRAISED LAMB SHANKS WITH CARROTS~ LEEKS~ & CO
  Categories: Meat
       Yield: 4 Servings
  
  
         4    8 inch leek
   :          salt and pepper
         2 TB oil
         3    carrot -- peeled and
   :          chopped
         3 sm garlic clove -- sliced
         1 TB fresh ginger -- julienned
         2 c  dry red wine
         1 c  chicken stock
         1 TB coriander seed
         1 TB tomato paste
         1 TB marjoram -- minced fresh
         1    blood orange unpeeled --
   :          thinly sliced
         2 TB steamed couscous
         2 TB parsley -- minced
   :          fresh marjoram sprigs
   
   To Prepare the lamb: Preheat the oven to 350F. Trim the root ends and
   cut the tops off the leeks, leaving an 8" length. Split the leeks in
   half through the root end, cutting 6" toward the top. Rinse well to
   remove any dirt from between the leaves. Trim the shanks of all
   excess fat and season liberally with salt and pepper. In a large
   saute pan or skillet over high heat, heat the oil and saute the
   shanks until they are evenly browned all over, 15 to 20 minutes. Pour
   off any excess fat from the pan.
   
   Add the carrots, leeks, garlic, and ginger to the pan and continue to
   cook for 5 minutes. Add the wine, stock, coriander seeds, tomato
   paste, marjoram, and orange, and bring the liquid to a boil. Cover
   and bake for 2 to 2 1/2 hours, or until the meat is very tender and
   falling off the bone. Remove the pan from the oven, arrange the lamb
   and veggies on a warm serving platter, and place the pan over medium
   heat. Add the couscous to the juices and stir until the couscous
   slightly thickens the sauce. Ladle some of the sauce over the meat
   and veggies, and garnish the platter with the parsley and marjoram
   sprigs.
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