Persian Lamb In Pomegranate Quince Sauce
Ingredients
- 4 Lamb shanks, visible fat trimmed off
- 2 tablespoons butter
- 1/2 small onion, sliced thinly
- 2 cups best-quality pomegranate juice
- 1/2 cup water
- 2 tablespoons sugar
- 2 cinnamon sticks
- 1 teaspoon ground allspice
- 1 teaspoon whole clove
- Salt and pepper to taste
- 2 tablespoons quince jam
- 1/2 a lemon's juice
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