Roast Leg of Lamb with Apples and Fennel

Name: Roast Leg of Lamb with Apples and Fennel
Ingredients: 1 (5-lb.) bone-in leg of lamb, shank bone exposed; Kosher salt and freshly ground black pepper, to taste; 10 cloves garlic, peeled and halved crosswise; 1⁄3 cup rosemary leaves; 6 small, firm, tart apples, such as Fuji, Gala, or Granny Smith, left whole and cored with an apple corer; 1 small yellow onion, quartered; 1 medium bulb fennel, trimmed and cut into 3/4″ wedges; 1 cup red currant jelly, plus more for serving; 1 cup apple juice; 1⁄2 cup pomegranate molasses; Zest and juice of 1 lemon; Mint leaves, to garnish (optional)