Braised Lamb Shanks with Quince by @lesgourmandisesdeloubna

3h

3 servings

🍖

3

Lamb shanks

🧅

2

Onion

🧂

Salt

⚫

Pepper

🫙

1 tsp

Sumac

🫙

1 tsp

Ground coriander

🪵

0.5 tsp

Cinnamon

🧄

1 clove

Garlic

🍅

2 tsp

Tomato paste

🍲

1 l

Beef stock

🫙

Saffron

🍎

2

Quince

🍇

Pomegranate seeds

🌿

Fresh mint

🌿

Fresh parsley

🫒

Olive oil

🧈

Butter

🍋

Lemon juice

🍯

Honey

🍚

Saffron rice

  1. Sear

    Sear the lamb shanks in the cocotte with a drizzle of olive oil, coloring them on all sides.

  2. Season

    Remove the meat and season it with salt and pepper.

  3. Add

    Add a knob of butter and the two very finely chopped onions to the cocotte, with a little salt.

  4. Cut

    Cut the quince into six, removing the seeds, and add a splash of lemon juice to prevent oxidation.

  5. Add

    Add the spices: sumac, ground coriander, cinnamon, crushed garlic and tomato paste.

  6. Pour

    Pour in the beef stock.

  7. Arrange

    Arrange the quince in the cocotte and add the saffron diluted in water.

  8. Place

    Place the lamb shanks on top and add a drizzle of honey.

  9. Bake

    Bake at 190 degrees for 2 hours 30 minutes.

  10. Arrange

    Arrange the braised lamb shanks with volume, place the candied quince around them, and spoon over the reduced saffron sauce.

  11. Top

    Top with pomegranate seeds, mint leaves and parsley.

  12. Serve

    Serve with saffron rice.

Braised Lamb Shanks with Quince by @lesgourmandisesdeloubna

3h

3 servings

🍖

3

Lamb shanks

🧅

2

Onion

🧂

Salt

⚫

Pepper

🫙

1 tsp

Sumac

🫙

1 tsp

Ground coriander

🪵

0.5 tsp

Cinnamon

🧄

1 clove

Garlic

🍅

2 tsp

Tomato paste

🍲

1 l

Beef stock

🫙

Saffron

🍎

2

Quince

🍇

Pomegranate seeds

🌿

Fresh mint

🌿

Fresh parsley

🫒

Olive oil

🧈

Butter

🍋

Lemon juice

🍯

Honey

🍚

Saffron rice

Preparation Steps

  1. Step 1/12

    Sear the lamb shanks in the cocotte with a drizzle of olive oil, coloring them on all sides.

    🍖Lamb shanks
    🫒Olive oil

  2. Step 2/12

    Remove the meat and season it with salt and pepper.

    🍖Lamb shanks
    🧂Salt
    ⚫Pepper

  3. Step 3/12

    Add a knob of butter and the two very finely chopped onions to the cocotte, with a little salt.

    🧈Butter
    🧅Onion
    🧂Salt

  4. Step 4/12

    Cut the quince into six, removing the seeds, and add a splash of lemon juice to prevent oxidation.

    🍎Quince
    🍋Lemon juice
    🔪Knife
    🪵Cutting board

  5. Step 5/12

    Add the spices: sumac, ground coriander, cinnamon, crushed garlic and tomato paste.

    🫙Sumac
    🫙Ground coriander
    🪵Cinnamon
    🧄Garlic
    🍅Tomato paste
    🥄Spoon

  6. Step 6/12

    Pour in the beef stock.

    🍲Beef stock

  7. Step 7/12

    Arrange the quince in the cocotte and add the saffron diluted in water.

    🍎Quince
    🫙Saffron

  8. Step 8/12

    Place the lamb shanks on top and add a drizzle of honey.

    🍖Lamb shanks
    🍯Honey

  9. Step 9/12

    Bake at 190 degrees for 2 hours 30 minutes.

  10. Step 10/12

    Arrange the braised lamb shanks with volume, place the candied quince around them, and spoon over the reduced saffron sauce.

    🍖Lamb shanks
    🍎Quince
    🥄Spoon

  11. Step 11/12

    Top with pomegranate seeds, mint leaves and parsley.

    🍇Pomegranate seeds
    🌿Fresh mint
    🌿Fresh parsley

  12. Step 12/12

    Serve with saffron rice.

    🍚Saffron rice

Composition

Ingredients

Types

Meat, Vegetables, Spices, Condiment, Broth, Fruit, Herbs, Fat, Oil, Dairy, Sweetener

Ingredients

Lamb shanks, Onion, Salt, Pepper, Sumac, Ground coriander, Cinnamon, Garlic, Tomato paste, Beef stock, Saffron, Quince, Pomegranate seeds, Fresh mint, Fresh parsley, Olive oil, Butter, Lemon juice, Honey, Saffron rice

Notes

Onion (chopped very finely), Salt (to taste), Pepper (to taste), Garlic (crushed), Saffron (a few threads, diluted in a little water), Quince (large, cut into six, seeds removed), Pomegranate seeds (for finishing), Fresh mint (finely chopped, for finishing), Fresh parsley (finely chopped, for finishing), Olive oil (a drizzle, for searing the lamb shanks), Butter (a knob, for the onions), Lemon juice (a splash, over the quince to prevent oxidation), Honey (a drizzle, added before baking)

Allergens

Milk

Dietetics

Dietary regimen

High-Protein, Egg-Free, Nut-Free, soy-free

Calories

520 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 30g, Fat: 26g, Fiber: 5g, Sugars: 16g

Nutritional Information

Minerals

Iron: 4.5mg, Zinc: 6mg, Potassium: 650mg, Sodium: 680mg

Vitamins

Vitamin C: 12mg, Vitamin B12: 2.5µg, Vitamin B6: 0.5mg, Vitamin A: 60µg

Preparation

Time Information

Preparation

30 minutes

Cooking

2 hours 30 minutes

Overall

3 hours 0 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Knife, Cutting board, Spoon

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Christmas, New Year's Eve, Festive Dinner Party

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Middle Eastern, North African

Geographic

France, Europe

Various

Aspect

Texture

Tender, Fall-off-the-bone, Saucy, Melting

Flavors

Savory, Spiced, Fruity, Sweet-tart, Saffron-infused

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 3-4 days (in an airtight container,cooled before storing), freezing : up to 2 months (in an airtight container or freezer bag,reheat thoroughly before serving)