Lamb Confit with Quinces Recipe

Ingredients:

• 4 pounds lamb shoulder, cut into 2-inch pieces
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 4 garlic cloves, peeled and smashed
• 4 thyme sprigs
• 2 bay leaves
• 1/2 cup white wine
• 2 cups chicken broth
• 4 quinces, peeled, cored and cut into wedges
• 1/4 cup honey
• 2 cinnamon sticks

Instructions:

1. Season lamb generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add lamb in batches and brown on all sides. Transfer to a slow cooker.
3. Add garlic, thyme, bay leaves, white wine, and chicken broth to the slow cooker. Cover and cook on low for 8 hours.
4. Meanwhile, in a separate pot, combine quinces, honey, cinnamon sticks, and enough water to cover. Bring to a boil and then reduce heat and simmer until quinces are tender, about 30-40 minutes.
5. Once the lamb is cooked, remove from the slow cooker and shred. Strain the cooking liquid and discard solids.
6. Mix the shredded lamb with 1/2 cup of strained cooking liquid and reserved quince syrup to taste.
7. Serve lamb confit over mashed potatoes or roasted vegetables with quince wedges on the side.

Verdict:

The lamb confit with quinces is a delicious and hearty meal. The lamb is tender and flavorful, and the quinces add a sweet and tart contrast. The dish pairs well with mashed potatoes or roasted vegetables.

Enjoy!