Oven-baked lamb-shank curry with confit quince
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- TASTE
- 4
- Easy
- Dairy free
- 15 minutes
- 1½ hours
- Beaumont Mourvedre 2006
Ingredients
- 2 large lamb shanks
- 70 g cake flour
- 2 T olive oil
- 1 x 400 g tin whole tomatoes
- 1 x 19 g lamb Rogan josh spice kit
- 4 whole star anise
- 1 cup vegetable stock
- sea salt and freshly ground black pepper
- 4 large quinces
- 2 cups water
- 200 g brown sugar
Cooking Instructions
Preheat the oven to 200°C.
Toss the lamb shanks in the cake flour and dust off any excess flour.
In a large frying pan, heat the olive oil until very hot and brown the shanks on all sides.
Transfer to an ovenproof dish, add the tomatoes, spices and vegetable stock and season to taste.
Cover with tin foil and bake for 60 to 90 minutes, or until soft and falling off the bone.
In the meantime, quarter the quinces and add to a saucepan, along with the water, sugar and lemon juice.
Bring to a slow simmer and cook for 45 to 60 minutes, or until the quinces turn translucent and are tinged with red. Serve the lamb shank curry with quinces on the side.
Cook's note: Rogan Josh is a classis Indian spice mix, and quite hot. You can find ready-prepared Rogan Josh spice mix at any Indian mini-market or deli.
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