Sweet Spiced Lamb Shanks with Quince Recipe
Introduction
Sweet spiced lamb shanks with quince combine tender, slow-cooked meat with warm aromatic spices and the subtle sweetness of quince fruit. This comforting dish is perfect for a cozy dinner that feels both exotic and homey.
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
Instructions
- Step 1: Heat the olive oil in a large frying pan. Season the lamb shanks, then brown them in the oil for about 10 minutes until they are dark golden all over.
- Step 2: Meanwhile, melt the butter in a casserole dish or large pan. Add the onion wedges and soften them over medium heat for 10 minutes until they start to turn golden. Add the crushed garlic and cook briefly.
- Step 3: Preheat your oven to 160°C (140°C fan)/gas mark 3. Add the lemon zest strips and all the spices to the onion mixture and cook for 1 minute to release their aroma.
- Step 4: Stir in the tomato purée, honey, stock, and half the lemon juice. Place the browned lamb shanks into the pan, then tuck the quince quarters in and around the meat. It may be a tight fit, but the meat will shrink during cooking.
- Step 5: Bring the mixture to a simmer, cover with a lid, and transfer to the oven. Braise the lamb and quinces for 2 hours.
- Step 6: Remove the lid and continue cooking for another 30 minutes. Spoon away any excess fat from the surface.
- Step 7: The sauce will be quite thin. If you prefer a thicker stew, carefully remove the lamb and quinces onto a serving plate, then boil the cooking juices on the stove until reduced to your desired consistency. Season to taste, add the remaining lemon juice, and serve the sauce alongside the lamb.
Tips & Variations
- If quinces are not available, you can substitute with peeled and cored pears for a similar sweetness and texture.
- Adding a pinch of chili flakes along with the spices can introduce a gentle heat to balance the sweetness.
- For an even richer flavor, marinate the lamb shanks with the spices and lemon zest for a few hours before browning.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of stock or water if the sauce has thickened too much. This dish also freezes well for up to 2 months—thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a slow cooker instead of the oven?
Yes, after browning the shanks and preparing the sauce, transfer everything to a slow cooker and cook on low for 6–8 hours for tender, flavorful results.
What can I serve with sweet spiced lamb shanks?
This dish pairs beautifully with creamy mashed potatoes, couscous, or crusty bread to soak up the fragrant sauce. Roasted vegetables or a simple green salad are great accompaniments too.
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Sweet Spiced Lamb Shanks with Quince Recipe
- Total Time: 2 hours 50 minutes
- Yield: 4 servings 1x
Description
This recipe features tender sweet spiced lamb shanks slow-braised with fragrant spices and aromatic quince, creating a rich, flavorful dish perfect for cozy dinners. The lamb is first browned for deep color and then slowly cooked in a spiced sauce with quince, lemon zest, and stock until meltingly soft and infused with warm cinnamon, coriander, cumin, and saffron notes.
Ingredients
For the Lamb Shanks and Marinade
- 1 tbsp olive oil
- 4 lamb shanks
- large knob of butter
Vegetables and Aromatics
- 2 large onions, halved then cut into wedges
- 4 garlic cloves, crushed
- 4 strips zest from 1 unwaxed lemon, plus the juice (divided)
Spices and Flavorings
- 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
Liquids and Stock
- 400ml good lamb or beef stock
Fruit
- 2 quinces, peeled, quartered and cored
Instructions
- Brown the Lamb Shanks: Heat the olive oil in a large frying pan over medium-high heat. Season the lamb shanks well and brown them in the hot oil for about 10 minutes, turning occasionally until they develop a dark golden crust all over. This deepens the flavor and seals in the juices.
- Soften the Onions and Add Garlic: Meanwhile, melt a large knob of butter in a casserole dish or large heavy-based pan over medium heat. Add the onion wedges and cook for 10 minutes, stirring occasionally, until softened and turning golden. Add the crushed garlic cloves and cook briefly to release their aroma.
- Add Spices and Flavorings: Stir in the lemon zest strips, ground cinnamon, coriander, ginger, cumin, and saffron strands if using. Cook for 1 minute to toast the spices gently and develop their fragrance. Next, mix in the tomato purée and honey, stirring well to combine.
- Deglaze and Add Stock: Pour in the lamb or beef stock along with half of the lemon juice. Stir the sauce gently and bring it to a simmer on the stovetop.
- Braise the Lamb and Quinces: Nestle the browned lamb shanks into the sauce, then tuck the peeled, quartered, and cored quince pieces around and underneath the meat. The fit may be tight, but the meat will shrink as it cooks. Cover the casserole with a tight-fitting lid and transfer it to a preheated oven at 160°C (140°C fan)/gas mark 3. Braise gently for 2 hours until the lamb is tender.
- Finish Cooking and Reduce Sauce: Remove the lid and continue cooking in the oven for an additional 30 minutes to concentrate the flavors and slightly thicken the sauce. After cooking, skim off any excess fat from the surface. For a thicker sauce, transfer the lamb and quinces to a serving plate, then boil the cooking juices on the stove until reduced to desired consistency. Adjust seasoning and add the remaining lemon juice before serving.
Notes
- Use unwaxed lemon to ensure the zest is chemical-free and safe for cooking.
- Saffron strands are optional but add a subtle floral depth to the dish.
- Quinces add a unique sweet-tart fruitiness that pairs beautifully with lamb. If quinces aren’t available, you can substitute with firm pears or apples for a different but complimentary flavor.
- Cooking time may vary depending on lamb shank size; cook until meat is tender and easily pulls away from the bone.
- This dish is excellent served with creamy mashed potatoes, couscous, or a crusty bread to soak up the sauce.
- For a thicker stew sauce, always remove meat before reducing liquids to avoid overcooking.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Keywords: lamb shanks, quince, braised lamb, spiced lamb recipe, slow-cooked lamb, Middle Eastern lamb, cinnamon lamb, autumn lamb dish
