- 60 ml (¼ c) olive or avocado oil
- 15 ml (1 tbsp.) ground ginger
- 5 ml (1 t) cayenne pepper
- 125 ml (½ c) cake flour
- Salt and ground black pepper
- 4 (about 400g each) shanks
- 2 onions, chopped
- 2 carrots, peeled and cut into 3cm pieces
- 2 cloves garlic, crushed
- 2 cinnamon sticks
- 10 ml (2 t) whole coriander
- 5 ml (1 t) cumin seeds
- 500 ml (2 c) stock
- 30 ml (2 tbsp.) honey
- pinch saffron
- finely grated zest and juice of 1 orange
- 410 g can whole peeled tomatoes, mashed with a fork
- 3 quinces, peeled and quartered
- 500 ml (2 c) rooibos
- zest of 1 orange
- 3 star aniseed
- handful chopped coriander
Preheat the oven to 180 ° C for the quinces.
1 Heat the oil in a pot. Mix half the ground ginger and cayenne pepper with the flour and season to taste. Roll the shanks in the flour and fry until brown in oil.
2 Add the onions, carrots and garlic and fry until brown. Season to taste.
3 Add the rest of the ground ginger and cayenne pepper and cinnamon sticks, coriander and cumin and mix for 1 minute.
4 Add the stock, honey, saffron, orange rind and juice and tomatoes. Cover and simmer for 2½-3 hours until the meat is tender, but not falling off the bone.
5 Quince: Combine quinces, tea, orange peel and star aniseed in a deep roasting pan. Cover and bake for 1 hour until tender, but not mushy. Remove the quince from the liquid and throw the liquid away.
6 Arrange the cooked quince on the meat and simmer for 30 minutes until the quinces are soft enough to thicken the sauce.
7 Mix the coriander through and serve with couscous.