Sweet Spiced Lamb Shanks With Quince Recipes
SPICED SLOW-COOKED LAMB SHANKS
This is one of the cheapest and tastiest cuts of lamb. Cooked this way, the sauce is very tasty and the meat will just fall off the bone. Served with potato mash, polenta, couscous or rice, it is a wonderful dish.
Provided by Jamie Oliver
Time 2h55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- Season the lamb with sea salt and freshly ground black pepper. Smash up the coriander seeds and dried chile and mix with the dried marjoram. Roll the lamb in this mixture, pressing it in well. Dust the lamb with the flour.
- Heat a thick-bottomed casserole pan, add the oil, brown the meat on all sides and then remove from the pan. Add the garlic, carrot, celery, onions, chopped rosemary, and a pinch of salt and sweat them until softened. Add the balsamic vinegar and allow it to reduce to a syrup. Pour in the white wine and simmer for 2 minutes. Add the anchovies (these really seem to intensify the lamb flavor) and then add the tinned tomatoes, kept whole. Shake the pan and return the lamb to it. Bring to a boil, put on the lid and simmer in the oven for 1 1/2 to 2 hours, then remove the lid and cook for a further 1/2 hour. Skim off any fat and taste for seasoning. Finally, stir in a handful of roughly chopped fresh basil, marjoram or flat-leaf parsley.
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- In a mortar with a pestle, crush the thyme, rosemary, sage, and mint together to form a paste. Wash and pat dry the lamb shanks. Season generously with salt and pepper and dust lightly with flour. Heat about half a cup of olive oil (enough to cover the bottom of a wide pot by about 5 mm/1/4 inch). Sear the shanks until browned on all sides.
- Add the onions, lower heat to medium, and cook until the onions are soft. Stir in the garlic. Pour in one and a half cups of red wine. As soon as it steams up, add the tomatoes, bay leaves, 1 cinnamon stick, and herb mixture. Add six cloves and enough water to come about two-thirds of the way up the meat. Cover and bring to a simmer over high heat. Reduce heat to low and simmer the lamb for about 1 ½ to 2 hours, or until very tender.
- Prepare the quince: Squeeze the lemon into a bowl of cold water. Cut the quince lengthwise into quarters and remove the seeds and core. Cut each quarter into two long slices and place in the lemon water to keep from oxidizing.
- Heat the butter in a large, nonstick skillet. Add the quince and remaining cinnamon stick and cloves. Sauté over high heat until the edges of each slice begin to brown lightly. Pour in remaining wine and season with salt, pepper and a little sugar. Reduce heat, cover, and cook until the quince are tender and almost syrupy. About 2 to 3 minutes before removing, spoon three to four tablespoons of the lamb’s pot juices over the quince and shake the pan to distribute evenly.
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