Lamb shanks with quince

Lamb shanks with quince

Kuzu ve ayva yahnisi

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

Quinces smell delicious. When we were kids we would tap them on a rock to bruise them, then slice them — they tasted like heaven. My mum used to make quince jam; sometimes she would also bake quince with a little sugar and a little water. The quince would turn the most amazing ruby-red colour and she would serve it with yoghurt and pistachio nuts for breakfast. Imagine waking up to that! You can also stuff quince with lamb, or bake them with lamb shanks in the oven, as we do here. So many options.

Ingredients

Quantity Ingredient
60ml vegetable oil
4 lamb shanks
2 tablespoons plain flour
40g butter
2 tablespoons sugar
155g chopped onion
3 garlic cloves, chopped
2 cinnamon sticks
1/2 teaspoon ground allspice
2 tablespoons lemon juice
4 small quinces
chopped flat-leaf parsley, to garnish

Method

  1. Heat the oil in a large heavy-based saucepan or flameproof casserole dish over high heat.
  2. Toss the lamb shanks in the flour with a pinch of sea salt, shaking off the excess flour. Brown the shanks in the pan for 10 minutes, turning constantly. Remove the shanks and set aside.
  3. Carefully drain the oil from the pan and discard.
  4. Wipe the pan clean and place back over the heat. Add the butter, sugar, onion, garlic, cinnamon and allspice. Add a generous sprinkling of sea salt and freshly ground black pepper and mix to combine. Pour in 250 ml water, then put the shanks back in.
  5. Cover the pan and bring to the boil, then reduce the heat and leave the shanks to simmer for 1 1/2 hours.
  6. Meanwhile, add the lemon juice to a large bowl of water. Working with one at a time, peel each quince, cut into quarters and remove the core, adding the quince quarters to the bowl of lemon water as you work, so they don’t turn brown.
  7. Add the quince to the lamb, then cover and cook for a further 1 hour, or until the meat is tender and the quince is soft.
  8. Garnish with parsley and serve hot, with Turkish bread.
Tags:
Turkish Meze
Sevtap
Yuce
restaurant
Turkish
Turkey
Mediterranean
European
sharing
Middle Eastern
European
SBS
mezze
snacks
bites
small
party
entertaining
tapas
entrees
cocktail party
canapes
canapés
appetizers
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