4 lamb shanks (you can use a rack of lamb, but note that it will cook faster)
2 tablespoons butter
3 garlic cloves, crushed
2 large onions, diced
½ teaspoon cumin seeds, freshly toasted and ground
½ teaspoon coriander seeds, freshly toasted and ground
½ teaspoon ground ginger
½ teaspoon cayenne
½ cinnamon stick
4 tablespoons honey
1 hearty pinch saffron
1 teaspoon salt
quince segments from about 2 poached quince (see recipe above)
cilantro, for garnish
Trim the lamb of any excess fat. Melt the butter over medium heat in a large, heavy-bottomed skillet. Brown the lamb all over. Remove the lamb and set aside.
Add the garlic and onions to the pan and cook for a few minutes. Then add the spices. Once all is fragrant, return the lamb to the pan, with just enough hot water to cover everything, and bring to a boil. Turn down the heat and simmer gently for 30 minutes.
Check on the lamb, turning if needed. Add the honey, saffron, and quince to the pot. Using a vegetable peeler, add a few pieces of lemon rind to the pot, and a generous squeeze of lemon. Cook for another 15-20 minutes, and remove the lamb, setting aside. Turn up the heat on the sauce to a rolling boil and reduce for about 10 minutes. Taste, and adjust the seasonings. I added some of the quince poaching liquid for sweetness! Once perfect, serve with the lamb, adorned with cilantro, over couscous.