Meat & Chicken

Lamb shanks with Quince


4 tbs olive oil
1.2 kg of lamb on the bone or 4 lamb shanks
2 medium brown onion, sliced
1,5 tsp ground ginger
1/2 tsp salt
1/4 tsp black pepper
1 tsp paprika
pinch of saffron threads
2 1/4 cups chicken or vegetable stock
40 gr butter
2 tbs honey
2 quince, quartered and cored
1 tsp cinnamon
2 tbs finely chopped fresh parsley


  1. Heat the oil in a medium-large heavy-based saucepan over medium heat. Add the lamb, onion, ginger, salt, pepper, paprika and saffron, and cook for 5-10 minutes until the lamb is browned.
  2. Pour in 2 cups stock and bring to the boil. Reduce the heat to low, cover and cook for 1,5 hours.
  3. Mean time, melt the butter and honey together in a saucepan over low heat.
  4. Add the quince and cinnamon and cook for 20-30 minutes.
  5. Transfer the quince to the lamb pot, arranging it around the lamb.
  6. Add the remaining stock and sprinkle with the parsley.
  7. Cover and cook for a further 30 minutes.




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