Tagine of quince and lamb shanks


Tagine of lamb shanks and quinces
The point of a tagine is melting meat and fragrant spices, slowly cooked in a traditionnally pointy dish with a lid so all the flavours remain as deep and intense as possible.
Ingredients list :
2 quinces
Water 200ml
Sugar 100ml
Cinnamon bark
Peel the quinces and cut them in quarters. Boil the quinces in the sugar with the cinnamon bark until the flesh is soft. Put aside.
Lamb shank 1 for each guest
Onions 2
Safran a few strands
Raz el hanout (from moroccan stores)
Salt and pepper
Cinnamon 1 Tbsp
Stock 500ml
Pinch of Cayenne pepper
Coriander and parsley, 1 small bunch
Olive oil
Chop the onions and brown them in a cooking pot with a bit of olive oil. Add the meat and the herbs, cover with the stock (or water with a stock cube) and cover. Put in the oven for 2 hours at 160˚. Tagines are one of the most fragrant dishes and spices need to be generously used there. Make sure you hit the right level – but not too high !
When the meat is ready, serve with the quinces and pour the warm syrup over the lamb and fruit. Sprinkle the chopped coriander and parsley before serving.
This is a festive dish, perfect for the season and I love the fact that each guest gets its own lamb shank : my favorite lamb cut because it is so moist and tasty…
Beautiful golden quinces from the fruit market!

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