Heat the oil in a large frying pan. Season
the shanks, then brown in the oil for
10 mins, or until dark golden all over.
Meanwhile, in a casserole dish or large
pan, melt the butter. Soften the onions
for 10 mins on a medium heat until they’re
turning golden, then add the garlic. Heat
oven to 160C/140C fan/gas 3.
Add the strips of lemon zest and spices
to the onion pan. Cook for 1 min, then stir
in the tomato purée, honey, stock and half
the lemon juice. Sit the shanks in the pan,
then poke the quince quarters in and
around the meat. (It might be quite a tight
fit, but the meat will shrink as it cooks.)
Bring to a simmer, then cover with a lid
and braise in the oven for 2 hrs.
Remove the lid and cook for 30 mins
more. Spoon away any excess fat. The
sauce will be fairly thin, so if you prefer a
thicker stew, remove the lamb and quinces
to a serving plate, then boil the cooking
juices until thickened. Season, add the
lemon juice and serve with the lamb.