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Braised Lamb Shanks with Spiced Quince Recipe

Atkins Braised Lamb Shanks with Spiced Quince
Glucides nets Atkins™
Prep Time:35 Minutes
Cook Time:240 Minutes
Phase:Phase 3
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculatorComment sont calculés les glucides nets?


  • 72ozLamb Leg (Shank Half, Trimmed to 1/8" Fat, Choice Grade)
  • 5tbspCanola Vegetable Oil
  • 7cupChicken Broth, Bouillon or Consomme
  • 2cup, slicedOnions
  • 10cloveGarlic
  • 2servingDiced Plum Tomatoes
  • 0 1/3ozThyme
  • 1 5/24eachBay Leaf
  • 2fruit without refuseQuinces
  • 0 1/2tspCinnamon
  • 0 1/2tspWhole Black Peppercorns
  • 3tbspPeppermint (Mint)


When I was growing up, my family rarely ate beef, but lamb was usually on the table, which may be why I tend to cook with it nowadays. The shank is one of my favorite cuts and is quite inexpensive. Although it takes a long time to cook, it has a delectably rich, buttery flavor and usually falls off the bone. Caramelizing the shanks before putting them in the oven further enhances the flavor of this dish. Lamb pairs well with fruit, and I usually braise in the fall and early winter when quince are in season. Looking like a cross between a pear and an apple, quince becomes sweet after cooking. Although the amount of meat may seem large, at least half of each shank is bone.

Note:  You will need a 3-inch piece of cinnamon (or the 1/2 tsp ground cinnamon), 1 whole allspice berry and 2 whole cloves to make the quince sauce.

  1. Preheat the oven to 325ºF. 
  2. Season the lamb shanks with salt and pepper. Heat 3 tablespoons of canola oil in a large sauté pan or skillet on high, and then add shanks. Sear for about 3–4 minutes on each side, or until golden-brown on all sides. Remove to a large braising pan. 
  3. Bring 1 cup of chicken broth to a boil, add to the sauté pan and with the heat on low, deglaze the pan by scraping the remaining pieces of meat stuck to it with a whisk or spatula. Transfer to the braising pan with the shanks. 
  4. In a medium sauté pan, heat the remaining 2 tablespoons of canola oil and “sweat” the onions and garlic over medium-low heat, stirring occasionally, for about 12–14 minutes. The onions should be soft and translucent.  
  5. Add the tomato and 1 cup of chicken broth, bring to a simmer and then transfer the mixture to the braising pan with the shanks.  
  6. Pour the remaining 4 cups of broth into the braising pan. Add the bay leaves and thyme. Cover with parchment paper or aluminum foil and a lid and place in the oven. 
  7. After the lamb has been cooking for about 3 hours, place the quince, 1 cup of chicken broth, cinnamon stick, peppercorns, allspice and cloves in a small sauce pot. Bring to a boil and then reduce heat and simmer for 45 minutes, or until tender. Remove the quince and keep warm. Discard the liquid and seasonings.
  8. After about 4 hours of cooking, when the meat is tender and almost falling off the bone, remove the shanks from the oven and let them cool until they can be handled. (They should still be warm.) Remove the shanks from the pan, leaving the vegetables in the pan juices. Cover the shanks to keep them warm .
  9. Place the braising pan on the top of the range and with two burners on medium-high, reduce the sauce by whisking it until it is thick enough to coat a spoon. for 45 minutes.
  10. To serve, place one-sixth of the quince on the side of each plate with a shank next to it and lap the sauce over it. Top with mint.

This recipe was created for Atkins by chef Mike Isabella

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.


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