Lamb Shanks and Quince

[Jenny]

Lamb Shanks with Quince - Serves 4 (624 cals pp)

Preparation Time: 10 minutes Cooking Time:- about 3 hours

Jane Hornby Good Food Magazine October 2013

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 Lemon Zest – from 1 unwaxed Lemon PLUS the Juice
2 tsp Ground Cinnamon
2 tsp Ground Coriander
1tsp Ground Ginger
1tsp 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

1. Heat the Oil in a large frying pan. Season the Shanks, then brown in the
Oil for 10 minutes,or until dark golden all over.

2. Meanwhile, in a casserole dish or large pan, melt the Butter.Soften the
Onions for 10 minutes on a medium heat until they are turning golden then
add the Garlic. Heat the oven to 160°C/Fan 140°C/Gas 3.

3. Add the Strips of Lemon Zest and Spices to the Onion Pan. Cook for 1 minute,
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 shrinks as it cooks.)
Bring to a simmer, then cover with a lid and braise in the oven for 2 hours.

4. Remove the lid and cook for 30 minutes more. Spoon away and excess fat.

The Sauce will be fairly thin, so if you prefer a thicker stew, remove the
Shanks and the Quinces to a serving plate, then boil the Cooking Juices
until thickened.

Season and add the Remaining Lemon Juice and serve with the Lamb.

Jenny - in Bristol

[sacha]

Post by Jenny
Lamb Shanks with Quince - Serves 4 (624 cals pp)
Preparation Time: 10 minutes Cooking Time:- about 3 hours
Jane Hornby Good Food Magazine October 2013
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 Lemon Zest – from 1 unwaxed Lemon PLUS the Juice
2 tsp Ground Cinnamon
2 tsp Ground Coriander
1tsp Ground Ginger
1tsp 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
1. Heat the Oil in a large frying pan. Season the Shanks, then brown in
the Oil for 10 minutes,or until dark golden all over.
2. Meanwhile, in a casserole dish or large pan, melt the Butter.Soften
the Onions for 10 minutes on a medium heat until they are turning
golden then add the Garlic. Heat the oven to 160°C/Fan 140°C/Gas 3.
3. Add the Strips of Lemon Zest and Spices to the Onion Pan. Cook for 1 minute,
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
shrinks as it cooks.) Bring to a simmer, then cover with a lid and
braise in the oven for 2 hours.
4. Remove the lid and cook for 30 minutes more. Spoon away and excess fat.
The Sauce will be fairly thin, so if you prefer a thicker stew,
remove the Shanks and the Quinces to a serving plate, then boil the
Cooking Juices until thickened.
Season and add the Remaining Lemon Juice and serve with the Lamb.
Jenny - in Bristol

This sounds delicious, Jenny. The other night I made a chicken dish
involving quince, ginger and quite a lot of honey. It really was
gorgeous and went down very well. How I wish these lovely fruits were
more frequently available!

For 2 people,
1 large chicken breast
1 large quince
1 medium onion, sliced
Juice of 1 lemon and honey
2-3 tablespoons freshly grated ginger
1/2 t-spoon ground cinnamon
about 50g butter
s&p

In a saucepan of boiling water, put the lemon juice and a bit of honey
Cut the peeled (not cored yet) quince into quarters, or more if it's
very large. Put the quince into this mix quickly or it will discolour
very swiftly.
Cook until soft but not mushy and losing shape.
Dice the chicken into small cubes. Drain the quince slices, core them
and dice them to the size of the chicken cubes (I didn't do this as my
quince wasn't that huge. I left it in quarters)
In a frying pan, melt the butter and simmer the onion rounds
Add the ground cinnamon and ginger and add the chicken breasts, s&p and
fry until golden
When done, add a teaspoon of honey and caramelise it all a bit.
Put aside until you've caramelised the quince:
In a different frying pan, melt a teaspoon of butter and a teaspoon of
honey and add the chopped quince
Stir 1-2 minutes until nicely browned but don't allow it to become sticky.
At the very add put the chicken mix in with the quince and a little more honey.

[Jenny]

Post by sacha

Post by Jenny
Lamb Shanks with Quince - Serves 4 (624 cals pp)

This sounds delicious, Jenny. The other night I made a chicken dish
involving quince, ginger and quite a lot of honey. It really was
gorgeous and went down very well. How I wish these lovely fruits were
more frequently available!
Sacha
www.hillhousenursery.com
South Devon

Yes sadly, or otherwise, it is seasonal ...

Thank you for the recipe, I now know what I am going to do with my last Quince and what I will have for Sunday Dinner!

Jenny

Btw went to The Treby Arms a few weeks ago, have you been yet?