Name: Sweet spiced lamb shanks with quince
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 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 ground cinnamon -; 2 tsp ground coriander -; 1 tsp ground ginger -; 1 tsp ground 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 -

Ingredients for - Sweet spiced lamb shanks with quince

1. 1 tbsp olive oil

2. 4 lamb shanks

3. large knob of butter

4. 2 large onions , halved then cut into wedges

5. 4 garlic cloves , crushed

6. 4 strips zest from 1 unwaxed lemon , plus the juice

7. 2 tsp ground cinnamon

8. 2 tsp ground coriander

9. 1 tsp ground ginger

10. 1 tsp ground cumin

11. good pinch of saffron strands (optional)

12. 1 heaped tbsp tomato purée

13. 1 tbsp clear honey

14. 400ml good lamb or beef stock

15. 2 quinces , peeled, quartered and cored

How to cook deliciously - Sweet spiced lamb shanks with quince

1 . Stage

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 . Stage

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.

3 . Stage

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.

4 . Stage

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.