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
Prep:10 mins
Serves 4
1 tbsp olive oil4 lamb shankslarge knob of butter2 large onions, halved then cut into wedges4 garlic cloves, crushed4 strips zest from 1 unwaxed lemon, plus the juice2 tsp ground cinnamon2 tsp ground coriander1 tsp ground ginger1 tsp ground cumingood pinch of saffron strands (optional)1 heaped tbsp tomato purée1 tbsp clear honey400ml good lamb or beef stock2 quinces, peeled, quartered and cored
STEP 1Heat the oil in a large frying pan. Season the shanks, then brown in the oil for 10 mins, or until dark golden all over.STEP 2Meanwhile, 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.STEP 3Add 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.STEP 4Remove 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.
