Ingredients
- Serves 4
- 2 Tbsp olive oil
- 4 lamb shanks
- 1 large onion, cut into thick slices
- 1 leek, sliced thickly
- 4 garlic cloves, crushed
- 1 lemon zested, plus the juice or use 1 preserved lemon
- 2 tsp ground cinnamon
- 2 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 heaped Tbsp tomato purée
- 1 Tbsp clear honey
- 400ml good lamb or beef stock
- 2 quinces, peeled, quartered and cored
LAMB SHANKS WITH QUINCE
Method
- Heat the oil in a large frying pan
- Season the shanks, then brown in the oil for 10 mins, or until dark golden all over
- Meanwhile, in a casserole dish or large pan, melt the butter
- Soften the onions for 10 mins on a medium heat until they’re turning golden, then add the garlic
- Heat oven to 160C Add the strips of lemon zest and spices to the onion pan
- Cook for 1 min, then stir in the tomato purée, honey, stock and half the lemon juice
- Sit the shanks in the pan, then poke the quince quarters in and around the meat
- Bring to a simmer, then cover with a lid and braise in the oven for 2 hrs
- Remove the lid and cook for 30 mins more
- Spoon away any excess fat
- Season, add the lemon juice and serve
Comments
This combination is delicious, aromatic and warming.
Thanks to CARDRONA MERINO for providing the lamb shanks used in the demonstration at the market
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