Published: 28-Mar-2013 (22:48); Viewed: 1837; Difficulty: 4 out of 10
Lamb shanks are full of connective sinews, which require long cooking in wet environment. Therefore shanks are perfect for braising, long, slow cooking. In this recipe, I'll show how to braise lamb shank with quince, but this will not be a standard braising, but the combination of braising and roasting. Also the lamb will be accented by sweet and slightly tart quince taste. Do expect to have one lamb shank per portion.
Ingredients for four portions of braise lamb shank with quince:
Lamb shanks, 4 pieces
Carrot, 3 pieces
Garlic, 2 bulbs
Quince, 1 large fruit
Thyme, can be dried, one small bunch
Salt to taste, approximately 1-2 tsp.
Chop carrots into uniform slices or cubes. Fill the bottom of the cooking pot.
Place lamb shanks with piled garlic cloves into a cooking pot. Add water just below the lever of the meat. Add salt and thyme.
Cover pot with lid and cook on lowest possible heat for at least 2, or even 3 hours, until the meat will be extremely tender and fragile.
Remove thyme and place slices of quince on top of the meat.
Bake the pot without the lid in the oven (150-170 ° C) about an hour, until the top ends of the quince slices start burns and the top of the meat turns brown.
tips and tricks
If you'd like, it is possible to fry carrot slices before filling the cooking pot.
It will be much better to use lamb stock instead of water.
It is very important to add water below the top level of the meat, because the meat should not only braised, but slightly roasted as well.
Don't forget to remove seeds from the quince seeds.
This cooked meat and quince are very tender, and it is necessary to serve it very carefully.
Quickly pickled onion will be perfect extra for this dish.