1 lamb shank
1 quince, peeled, remove the core, cut in bite sizes
1 red apple, peeled, remove the core, cut in bite sizes
1 white potato, peeled, cut in bite sizes
10 pearl onions, peeled
2 tbsp butter
1 tbsp extra virgin olive oil
1 tsp tomato paste
1 tsp Turkish red pepper paste, medium
1 cup beef broth
1 pinch black pepper
1 tbsp pomegranate paste or Grenadine syrup
Cook the lamb shank with water until tender. Leave 1 cup of juice in it. Discard the bone.
Saute the quince and potatoes with butter and olive oil until their colour turns light pink. Add the apple, onion, lamb, tomato and red pepper paste, then 1 cup beef broth, salt and pepper. Put the lid on and cook for about 15 minutes until the potatoes are tender over medium heat. Drizzle pomegranate paste, stir. Serve Quince Tava with Turkish Bread while still hot.
- Toyga Soup, Leek and Feta Cheese Borek and Sultan's Jello.
Labels: Lamb- Beef -Veal