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Turkey-and-bean chilli with avocado salsa

45 minutes

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T-bone steak with buttermilk sauce and chakalaka

20 minutes

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Pappardelle with duck ragu and green beans in a brown butter sauce

3 hours

Baked beef and bean burritos with spicy tomato sauce, mozzarella and feta

Ragu alla Bolognese (Bolognese meat sauce)

1 1/2 hours

Oven-baked lamb-shank curry with confit quince

1½ hours

Oven-baked lamb-shank curry with confit quince

By TASTE

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1½ hours

Ingredients

2 large lamb shanks
70 g cake flour
2 T olive oil
1 x 400 g tin whole tomatoes
50 g Woolworths rogan josh Indian curry paste
4 whole star anise
1 cup vegetable stock
sea salt and freshly ground black pepper
4 large quinces
2 cups water
200 g brown sugar

Method

Preheat the oven to 200°C.
Toss the lamb shanks in the cake flour and dust off any excess flour.
In a large frying pan, heat the olive oil until very hot and brown the shanks on all sides.
Transfer to an ovenproof dish, add the tomatoes, spices and vegetable stock and season to taste.
Cover with tin foil and bake for 60 to 90 minutes, or until soft and falling off the bone.
In the meantime, quarter the quinces and add to a saucepan, along with the water, sugar and lemon juice.
Bring to a slow simmer and cook for 45 to 60 minutes, or until the quinces turn translucent and are tinged with red. Serve the lamb shank curry with quinces on the side.
Cook's note: Rogan Josh is a classis Indian spice mix, and quite hot. You can find ready-prepared Rogan Josh spice mix at any Indian mini-market or deli.

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Oven-baked lamb-shank curry with confit quince

Oven-baked lamb-shank curry with confit quince

Ingredients

Method