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Moroccan Lamb Shanks with Quince

Recipe by Jo From Second Helping

Cool weather eating at its best.

  • 2 lamb shanks
  • 1 pineapple quince
  • 1 brown onions
  • 1 tbsp extra virgin olive oil
  • ½ tbsp ground cumin
  • ½ tbsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • ½ tbsp ginger, finely chopped or crushed
  • 1 clove garlic, finely chopped or crushed
  • 1 x 400g tin tomatoes
  • 250ml beef stock
  1. Cut the onions into eighths and place on the base of a large heavy, deep-sided baking dish with a little olive oil. Place in the oven while it heats to 200ºC.
  2. Meanwhile, rub the lamb shanks with the mixed dry spices. When the oven is hot, place the shanks in the baking dish on top of the onion and cook for 15–20 minutes, turning over half way.
  3. Add the ginger, garlic, tomatoes, stock, the quinces peeled, cored and cut into eighths and season to taste.
  4. Cover carefully with a double layer of foil. Immediately lower the oven to 150°C and leave in the oven for 3–4 hours or until tender and falling off the bone.
  5. Serve lamb shanks with moghrabieh (giant cous cous).
  6. I garnished with sorrel leaves to add some fresh lemony tang to the dish.

Serves 2

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