Sweet spiced lamb shanks with quince
Serves 4 Prep 10 mins Cook about 3 hrs
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
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