An Offer to Love - just £3.50 every issue*
Spread the cost of your subscription with an offer you'll love and pay just £3.50 every issue. *UK only
Put the shanks in a large pot with the onions and enough water to cover. Bring to a simmer and skim off any scum. Add the spices, tomato purée, olive oil and salt and simmer for about 2½ hours, until the meat is tender.
Meanwhile bring 700ml water to the boil and stir in 4 tbsp honey and the lemon juice. Peel and quarter the quinces and drop them in.
Poach quinces for 30 minutes at a simmer, drain, cool slightly, core and half each quarter vertically. Stir the remaining honey into the tagine and simmer for 10 minutes, then stir in the quince and half the coriander.
Serve with couscous or rice, scattering the remaining coriander over the top.