SPICED LAMB SHANKS WITH QUINCE AND CHICKPEAS
Recipe
The arrival of cooler autumn evenings is a signal for slow cooking to begin, filling the home with mouthwatering aromas.
This dish only takes a couple of hours for the meat to fall off the bone, become meltingly tender and absorb the warm spice tones of cardamom, cumin and cinnamon.
The sour-sweetness of the pomegranate molasses and quince adds a tartness to balance out the richness of the lamb. The meal can be made ahead, refrigerated and will taste even better the next day (see note). Serve with a green salad.
Serves 4
Heat 2 tablespoons of olive oil in a heavy-based pot, just large enough to lay the shanks side by side (an enamel cast iron casserole is good), over a medium-high heat.
Add the shanks and cook for 8 minutes, turning meat every 2 minutes to brown well all over. Remove the shanks to a plate and wipe out the pot with paper towel. Reduce heat to medium. Add the remaining oil and onions and cook for 5 minutes until softened, stirring occasionally.
Add the spices, stirring until aromatic, about a minute. Add the stock, pomegranate molasses, lemon juice and lemon peel, salt and a generous grinding of pepper and gently stir to combine ingredients. Add the quince and bring to a gentle low simmer, reducing the heat if necessary, as the quince flesh can break up if cooked too rapidly.
Cook for 15-20 minutes until quince are just tender when pierced with a point of a knife, then using a slotted spoon transfer to a plate and set aside. Stir the tomatoes into the pot, then arrange the shanks to sit side by side, cover the surface with a piece of baking paper, then with a tight-fitting lid.
Increase the heat and bring to a simmer, then reduce heat to low and cook at a gentle simmer for 11/2 hours, turning the meat 2-3 times. Remove lid, add the chickpeas and continue cooking for 30 minutes.
At this stage the meat should be almost falling off the bone, if preferred the meat can be removed and returned to pot, discarding the bone, or leave with the bone intact. Add the quince segments and cook for 2 minutes to heat through.
Taste and add extra salt, if necessary.
To serve, ladle into serving bowls. Scatter over coriander to garnish.
Note: If making a day ahead of serving, cool to room temperature and refrigerate overnight. The next day remove any solidified fat from the surface and discard. Reheat over a low-medium heat to warm through.
Ingredients
60ml (¼ cup) olive oil
4 lamb shanks
1 onion, finely sliced
5 cardamom pods, gently crushed to split
2 teaspoons ground cumin
1 teaspoon ground allspice
1 cinnamon stick
11/2 teaspoons sea salt
black pepper
750ml (3 cups) chicken or vegetable stock
2 tablespoons pomegranate molasses
Juice of a lemon
peel of a lemon, pith removed
2 quince, peeled, quartered and core removed
420g can crushed tomatoes
1 cup cooked chickpeas (or 420g can, drained)
1/3 cup coriander leaves, roughly chopped
