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Spiced lamb shanks with quinces


  • Toast the cumin and coriander seeds in a dry small pan until fragrant. Then grind using a mortar and pestle (or in a food processor). Set aside.
  • Heat a thin layer of oil in a heavy-bottomed pot and seal the shanks all over. Remove.
  • Add a little fresh oil to the pot, if needed, and gently sauté the onions and garlic until tender.
  • Then add the ground spices and briefly toss to toast.
  • Add the ginger with the chilli paste, saffron and cinnamon. Stir well and briefly cook to toast the spices.
  • Then add the stock with 2 tbsp chopped coriander and a good pinch of salt. Stir, return the shanks in one layer and bring to the boil. Cover, turn the heat right down and gently simmer for about 1½ hours until the shanks are very tender.
  • After about 1 hour, put the quinces with the honey and grated rind and juice of 1 lemon in a large pot. Cover with water and simmer for about 20 mins until tender.
  • Preheat oven to 180°C fan forced (200°C normal).
  • Wash the couscous, drain well and place in an oven tray. Then just cover with warm water, sprinkle with a little salt, 2 tbsp oil and a few small dots of butter. Tightly cover with kitchen foil and cook in the oven for about 10-12 mins. Then fluff up with a fork.
  • Remove the shanks when ready and add some of the quince cooking liquid to the pot. Stir, reduce to sauce consistency and taste for seasoning.
  • Then halve the quince quarters lengthways and add to the sauce with 2 tbsp chopped coriander. Briefly cook.
  • To serve, mound the couscous onto individual plates and top with a shank, the quinces and a generous amount of the sauce. Garnish with a sprinkling of chopped coriander.


  • 1 tspn cumin seeds
  • 1 tspn coriander seeds
  • olive oil
  • 4 lamb shanks, French cut
  • 2 large onions, chopped
  • 4 large garlic cloves, crushed
  • 1 tbsp grated fresh ginger
  • 1 tbsp chilli paste
  • ½ tspn saffron threads
  • 1 cinnamon stick, halved
  • 2 cups chicken (or beef) stock
  • 6 heaped tbsp chopped fresh coriander
  • sea salt
  • 1-2 quinces, peeled, cored & quartered
  • 2 tbsp honey
  • 1 lemon
  • 2 cups couscous
  • unsalted butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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