- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 lamb shank
- large knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 large onion, halved then cut into wedges
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 garlic clove, 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)
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 1 heaped tbsp tomato purée
- 1 tbsp clear honey
- 400ml good lamb or beef stock
- 2 quince, peeled, quartered and cored
The two different shapes - apple and pear in which quinces grow are an obvious clue to the…
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/140C fan/gas 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.
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.