Beef shank, quince, sweet potato and cinnamon
Between September and the end of November, the quince season is in full swing. You can of course harvest these fruits to make a delicious quince jelly compatible with many dishes and meats but also cook it directly in your dishes. For this recipe we combine sweet potato with the golden fruit of the quince tree. A tasty duo seasoned with cinnamon to give this dish a tajine-like feel at the dawn of winter.
Umami and beef shank
The beef shank requires slow and gentle cooking after being well seared at first. At Cella, we particularly like this piece for its formidable bone giving the sauce relief and length, the famous umami , this fifth flavor.
Delicious cinnamon
As for cinnamon, a captivating spice , it is rich in virtues that we need so much this off-season. Antioxidant, with its high content of minerals and vitamins, it strengthens the immune system and has antiviral and antimicrobial properties. If you are challenged on this choice of recipe, emphasize the virtues of quince and cinnamon. The temptation of the very good will do the rest.
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Ingredients
For 4 to 6 people
- 1kg to 1.5kg of beef shank
- 1 bay leaf
- 1 bunch of thyme
- 1 sprig of rosemary
- 1 liter of broth
- 400g quince
- 400g sweet potato
- 2 yellow onions
- 1 tablespoon olive or grapeseed oil
- 1 teaspoon of sweet pepper
- 1 large teaspoon of cinnamon
- Salt
- Pepper
Preparation
- Crush the garlic cloves with the flat side of a knife and slice the onions. Brush the quinces and rinse them. Cut the quinces into quarters and deseed them.
- Peel the sweet potato and cut it into pieces. In a casserole dish, brown the beef shank in oil on each side. Reserve the room. Pour in the garlic and onion. Brown lightly. Add the spices.
- Add the meat and pour in the broth. Mix, cover and simmer for 1 hour 30 minutes. After 30 minutes, add the quince and sweet potato. Adjust the seasoning as you wish. Serve hot on a dish. Serve with a light semolina or bulgur if you wish.
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