Sweet spiced lamb shanks with quince

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
    Cook:3 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 624
  • fat 36g
  • saturates 16g
  • carbs 14g
  • sugars 11g
  • fibre 2g
  • protein 59g
  • salt 0.4g


  • 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


  1. Heat the oil in a large frying pan. Seasonthe shanks, then brown in the oil for10 mins, or until dark golden all over.

  2. Meanwhile, in a casserole dish or largepan, melt the butter. Soften the onionsfor 10 mins on a medium heat until they’returning golden, then add the garlic. Heatoven to 160C/140C fan/gas 3.

  3. Add the strips of lemon zest and spicesto the onion pan. Cook for 1 min, then stirin the tomato purée, honey, stock and halfthe lemon juice. Sit the shanks in the pan,then poke the quince quarters in andaround the meat. (It might be quite a tightfit, but the meat will shrink as it cooks.)Bring to a simmer, then cover with a lidand braise in the oven for 2 hrs.

  4. Remove the lid and cook for 30 minsmore. Spoon away any excess fat. Thesauce will be fairly thin, so if you prefer athicker stew, remove the lamb and quincesto a serving plate, then boil the cookingjuices until thickened. Season, add thelemon juice and serve with the lamb.

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