Sweet spiced lamb shanks with quince

Sweet spiced lamb shanks with quince

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(1 ratings)

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Cooking time

Prep: 10 mins Cook: 3 hrs

Skill level

Easy

Servings

Serves 4

A cross between a Persian stew and Moroccan tagine, the spices in this slow cooked one-pot are mellow. Serve with rice, couscous or flatbreads

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
624
protein
59g
carbs
14g
fat
36g
saturates
16g
fibre
2g
sugar
11g
salt
0.4g

Ingredients

  • 1 tbsp olive oil
  • 4 lamb shanks
  • large knob of butter
  • 2 large onions, halved then cut into wedges
  • 4 garlic cloves, crushed
  • 4 strips zest from 1 unwaxed lemon, plus the juice
  • 2 tsp ground cinnamon
  • 2 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • good pinch of saffron strands (optional)
  • 1 heaped tbsp tomato purée
  • 1 tbsp clear honey
  • 400ml good lamb or beef stock
  • 2 quinces, peeled, quartered and cored

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Method

  1. 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.
  2. 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/140C fan/gas 3.
  3. 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. (It might be quite a tight fit, but the meat will shrink as it cooks.) Bring to a simmer, then cover with a lid and braise in the oven for 2 hrs.
  4. Remove the lid and cook for 30 mins more. Spoon away any excess fat. The sauce will be fairly thin, so if you prefer a thicker stew, remove the lamb and quinces to a serving plate, then boil the cooking juices until thickened. Season, add the lemon juice and serve with the lamb.

Recipe from Good Food magazine, October 2013

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Comments

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usingmainlyspoons's picture
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Very helpful as I was given quinces as a present and had no idea what to do with them! This was just delicious!

Annie Baloo's picture

Tried this recipe last night as I'm lucky enough to have a bumper crop of quinces in my garden this year. The lamb was meltingly tender and the combination of spices worked really well. Served with couscous and a nice Rioja, this was a hit!

bezann1's picture

Decided to try the recipe even though Tesco did not have any quince. The lamb was very tender however the cinnamon was over powering and spoilt the dish. I would recommend half the quantity stated. I will not be making again as there are other nicer recipes for lamb shank than this. The following recipe is the best yet
http://www.bbc.co.uk/food/recipes/rioja-braised_lamb_66249

aquasulis2's picture

2 quinces? Not in Sainsburys!

nordic's picture

not in asda or morrisons either - morrisons greengrocer said they weren't allowed to sell them because of the risk of toxicity if they weren't cooked properly (!!!?????) Waitrose list them as stocked, but no local availability anywhere. I substituted persimmon fruit which was interesting and not unpleasant. Really liked the spicing generally, went down well for Sunday lunch.

dutes8080's picture

After doing a bit of research a substitute (although always it is pointed out it is not like for like flavour) could be a firm or "fragrant" apple like "Egremont Russet" . .............. It's amazing what a little insomnia leads you to. ;-)

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