Name: Spanish Braised Lamb Shanks with Quince and Smoked Paprika
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 lamb shanks (about 12 oz / 340 g each), trimmed; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 3 tbsp Spanish extra-virgin olive oil; 1 large yellow onion, finely diced; 6 garlic cloves, thinly sliced; 2 tbsp sweet smoked paprika (pimentu00f3n dulce); 1 tsp hot smoked paprika (pimentu00f3n picante, optional); 1 tbsp tomato paste; 3/4 cup dry Fino or Manzanilla sherry; 2 1/2 cups lamb or chicken stock, warmed; 2 bay leaves; 4 sprigs fresh thyme; 2 medium ripe quinces (or 1/2 cup membrillo quince paste); 1 tbsp olive oil; Pinch of salt; 1/3 cup Marcona almonds, toasted and roughly chopped; 2 tbsp chopped flat-leaf parsley; 1 tbsp sherry vinegar; Flaky sea salt, to taste

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Slow-braised lamb shanks with quince and pimentón are a rustic Sunday supper from the La Mancha region of central Spain. Sweet, floral quince melts into the rich, smoky braising liquid, balancing the deep flavor of long-cooked lamb and dry sherry. Serve it with crusty bread or creamy polenta for a meal that feels both humble and celebratory.

Prep Time20 mins

Cook Time150 mins

Total Time170 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

620 kcalCalories
32 gFat
9 gSaturated Fat
18 gCarbs
3 gFiber
10 gSugar
52 gProtein
720 mgSodium
880 mgPotassium
90 mgCalcium
5.5 mgIron
9 mgVitamin C
220 mcgVitamin A

Ingredients

For the lamb

4 lamb shanks (about 12 oz / 340 g each), trimmed
2 tsp kosher salt
1 tsp freshly ground black pepper
3 tbsp Spanish extra-virgin olive oil
1 large yellow onion, finely diced
6 garlic cloves, thinly sliced
2 tbsp sweet smoked paprika (pimentón dulce)
1 tsp hot smoked paprika (pimentón picante, optional)
1 tbsp tomato paste
3/4 cup dry Fino or Manzanilla sherry
2 1/2 cups lamb or chicken stock, warmed
2 bay leaves
4 sprigs fresh thyme

For the quince

2 medium ripe quinces (or 1/2 cup membrillo quince paste)
1 tbsp olive oil
Pinch of salt

For finishing

1/3 cup Marcona almonds, toasted and roughly chopped
2 tbsp chopped flat-leaf parsley
1 tbsp sherry vinegar
Flaky sea salt, to taste

Directions

Preheat the oven to 325°F (160°C). Pat the lamb shanks very dry with paper towels, then season generously on all sides with the kosher salt and black pepper.
Heat 3 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the shanks in batches without crowding, turning every 2 to 3 minutes, until deeply browned on all sides; transfer to a plate.
Pour off all but 2 tablespoons of fat. Add the onion to the pot and cook over medium heat, stirring occasionally, until softened and golden, about 6 minutes. Add the garlic and cook 1 minute more, then stir in both paprikas and the tomato paste; cook 1 minute until the mixture turns brick-red and fragrant.
Pour in the sherry and scrape up any browned bits from the bottom of the pot. Simmer for 2 minutes to cook off the alcohol, then return the shanks and any juices to the pot along with the warm stock, bay leaves, and thyme. The liquid should reach about halfway up the shanks; top up with water if needed and bring to a gentle simmer.
Cover the pot with a tight-fitting lid, transfer to the oven, and braise for 2 1/2 hours, turning the shanks once at the halfway point, until the meat is fork-tender and pulling cleanly from the bone.
Meanwhile prepare the quince: peel, core, and cut into 1/2-inch wedges, then toss with 1 tablespoon olive oil and a pinch of salt. About 45 minutes before the lamb is done, nestle the wedges between the shanks (if using membrillo paste, dot small pieces over the meat during the last 30 minutes and let them melt into the sauce).
Transfer the shanks and quince to a serving platter and tent with foil. Strain the braising liquid into a small saucepan, skimming off excess fat, and simmer 5 minutes to reduce slightly. Stir in the sherry vinegar and taste for salt.
Spoon the glossy sauce over the shanks, scatter generously with toasted Marcona almonds and parsley, and finish with a pinch of flaky sea salt. Serve hot with crusty bread, buttered new potatoes, or creamy polenta.

Cook’s Notes

Always pat lamb shanks completely dry before searing; surface moisture is the #1 reason meat browns poorly.
If fresh quince is out of season, membrillo (quince paste) from the cheese counter is a perfect substitute and dissolves into the sauce into glossy, jammy ribbons.
Bloom the smoked paprika in warm oil off direct high heat to keep its color and flavor vibrant; pimentón scorches easily.
Make the stew a day ahead: chill overnight, lift off the solidified fat, and reheat gently for even deeper flavor.
For a thicker, glossier sauce, mash a few of the cooked quince wedges into the reduced braising liquid before spooning over the shanks.