Quince and Lamb Shanks Braise
by fariba Rajabi
Our home is surrounded by garden all over and depending on the season, plants show off different scenery. It is been snowy the last few days and we keep the window blinds open the whole time these days to enjoy the beautiful snow covered gardens. When things frizz at this time of the year, all the magic stories and beautiful nights start to come around. I have everything ready to celebrate the best time of the year Christmas and Yalda nights, just few days apart from each other! And all in all, it means that holidays are in here!
These day home has a new refreshing air since our Farid is back home, and we are all together as one family again celebrating the magical nights of Yalda and Christmas. Nothing feels better than just being together eating a healthy and family style food! And this brings me to the kitchen cooking something well paired with the holiday season.
Since quince is in season, I decided to share with you my recipe which I am going to make for Yalda night! I decided to upload a bit earlier so you too can make this dish in holiday season! The sweet and spicy taste of quince braise is definitely a great complement for celebrating dinner tables.
Here is a list of what you need
- 5 lamb shanks, cleaned and trimmed
- 5 garlic cloves, minced
- 2Tbsp fresh ginger, grated
- 3 large quince, cut into wedges (right before cooking)
- 2 medium onions, small cubes
- 2 lime juice and zest, keep zest and juice separate
- ½ tsp cinnamon, ground
- 2 cinnamon sticks
- 2tsp coriander, ground
- 1tsp cumin, ground
- 1/4tsp saffron, brewed in 2Tbsp of boiling water for 2 minutes
- 1Tbsp tomato paste
- 1Tbsp brown sugar
- 1L chicken stock
- 1 cup apple or orange juice
- 1Tbsp vegetable oil
- 1Tbsp butter
· In a large skillet heat a tablespoon of vegetable oil and brown lamb shanks on all sides until golden brown. Set aside
· Meanwhile place a large casserole pot over heat and melt the butter. Add onions and cook for 5 minutes until translucent and light golden. Add the spices, lemon zest, tomato paste, brown sugar and cinnamon sticks. Sauté for 1 minutes. Add the shanks to the pot and add half the chicken stock.
· Cook for 1hour or until shanks are half cooked.
· Meanwhile, peel the quinces, cut them into wedges and add them to the casserole dish. Add the rest of the stock and apple juice, and 2 tablespoons of lemon juice. Cook until the lamb is tender so it easily comes of the bone and the quince are soft.
· You can finish the braising in the oven without lid. This gives the dish a darkened and more rustic look. Sprinkle the saffron water over the lamb and serve on the casserole dish or a platter. Enjoy!