Sweet spiced lamb shanks with quince

Serves 4 Prep 10 mins Cook about 3 hrs

Easy Cook - - 12 GREAT MAINS -

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 each ground cin­na­mon

and co­rian­der

1 tsp each ground gin­ger and

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, or firm pears

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 and soften the onions in it for 10 mins on a medium heat un­til turn­ing golden, then add the gar­lic. Heat oven to 160C/140C fan/gas 3.

3 Add lemon zest and spices to the onions. Cook for 1 min, then stir in the to­mato purée, honey, stock and half the lemon juice. Add the shanks, then poke in the quince quar­ters. (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. Spoon away any ex­cess fat. The sauce will be fairly thin; if you pre­fer a thicker stew, re­move the lamb and quince to a serv­ing plate, then boil off some of the juices. Sea­son, add the lemon juice and serve with the lamb.

PER SERV­ING 624 kcals, pro­tein 59g, carbs 14g, fat 36g, sat­u­rates 16g, fi­bre 2g, sug­ars 11g, salt 0.4g

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