LAMB SHANKS WITH QUINCE
2 tbsp olive oil
4 lamb shanks
2 large onions
2 garlic cloves, sliced
4 strips zest from 1 orange, plus the juice
2 cinnamon sticks
1 cup red wine
2 quinces, peeled, quartered and cored
3 cups stock
100g roast hazelnuts, roughly cut
Heat oven to 160C.
Heat the oil in a casserole dish. Season the shanks, then brown in the oil for 10 mins, or until dark golden all over. Once browned take the shanks out and put them to one side. Throw onions into the dish, soften onions for 10 mins on a medium heat until they get some colour then add garlic. Add the orange rind, juice, cinnamon sticks and red wine to the dish, and deglaze, cooking most of the liquid out from the wine.
Sit the shanks back in the pan, then poke the quince quarters in and around the meat. Add in your stock, and bring to a simmer, then cover with a lid and put in the oven to braise for 2 hours.
Once the meat is falling off the bone, remove from oven. Leave shanks to cool slightly in the liquid. To reduce sauce, remove shanks and quince from the liquid and then simmer the liquid down until it has the consistency of a glaze. If you would like the sauce to be sweeter and stickier, add a couple of tablespoons of honey while reducing. Serve sprinkled with roasted hazelnuts and fresh herbs.
Interview by Ella Mittas. Ella is a Melbourne-based chef who runs regular Greek food pop-ups @ela_melbourne