Lamb Neck with Pickled Quinces

The intriguing tartness of pickled quinces, an under-explored fruit, make this lamb dish a savory and complex weeknight dinner.

What are Quinces?

Quinces are fragrant, golden-yellow fruits that belong to the same family as apples and pears. In fact, some confuse them with pears. Nevertheless, in their raw state, they are typically quite hard and not palatable. However, when cooked, they undergo a transformation. They become softer, develop a rosy hue, and release a beautifully fragrant aroma with a sweet, slightly tart, and often floral flavor. Due to their firm texture and high pectin content, quinces are excellent for making jams, jellies, preserves, and pastes. But, they’re also delicious when baked, poached, or added to savory dishes.

Lamb Neck with Pickled Quinces

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• Author: Jess Shepherd and Luke Grant
• Yield: Serves 4

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Description

A savory dinner that you’ll crave every single week.

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Ingredients

Scale 1x2x3x

• 3-cm piece fresh ginger
• 4 cloves, garlic
• 2 brown onions, sliced
• 2 quinces, peeled, cored, and cut into wedges
• 2 tsp cumin powder
• 1 tsp turmeric
• 2 tsp crushed coriander seeds
• 4 lamb shanks
• Salt and pepper
• 3 tbsp vinegar infused with oregano, sage or other culinary herb
• 4 – 5 cups chicken or beef stock
• Squeeze of lemon juice
• Picked coriander leaves (for garnish)

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Instructions

1. Heat the oil in a Dutch oven or suitable casserole dish with a lid, and toss in the roughly chopped ginger, garlic and onions. Sweat until golden. Add the spices and cook for a few minutes.
2. Season the lamb shanks with salt and pepper, and add to the onions and brown evenly.
3. Turn the heat up a little and deglaze with the red wine vinegar. Turn down the heat, add the quince slices, and pour in the stock. Cover with a lid, and cook in the oven for approximately 3½ hours at 140C until the lamb is very tender, turning over the shanks halfway through the cooking.
4. When cooked, remove the shanks from the liquid and remove as much fat from the top of the liquid as possible. After the fat has been taken off, return the pan to the stove, and bring it to a boil to reduce the sauce. Season with salt and pepper if necessary.
5. Add the shanks back to the pot to warm in the sauce. Add a squeeze of lemon to freshen the taste, top with the chopped coriander, and serve.

Recipe by Jess Shepherd and Luke Grant, Good to Gather Restaurant, Rozendal Farm, South Africa
Story by Lori Cohen
Photography by Warren Heath
Production by Sven Alberding 

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