It is finally quince season here in Israel and I love to make savory autumn meals with this tasty fruit. The supermarket had a special on goose right before Rosh Hashana, so I decided to buy several packs of goose ribs from Hungary. At least that is what they are called on the package in Hebrew.
Goose ribs, you say with a laugh….well, actually they are goose drumsticks that have been trimmed to look like lamb ossobuco. So, I decided to make goose “ossobuco” with quince for Shabbat dinner. I wanted to serve it over polenta, but it is not cold enough to have that hearty a meal. I served it over couscous and with Mr BT’s grilled asparagus as a first course. I would recommend making this a day ahead to enhance all of the wonderful flavours of this dish. The taste actually got richer when I reheated it the next day. Goose can be fairly tough, but the meat absolutely fell off the bone.
This dish should be served with a hearty red wine, such as a Shiraz.
- 2 kg 4 1/2lbs goose drumsticks (skin removed and half of the leg bone has been cut off)
- 2 quince
- Juice of one lemon
- 8 large shallots chopped finely
- 3 cloves of garlic crushed
- 4 tablespoons Olive oil
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 1/2 bottle dry red wine
- 2 liters 4 pints chicken stock
- Few sprigs of thyme
- 1 large bay leaf
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Preheat oven to 180C (350F).
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Peel, core, and cut the quince into quarters. Place in a small bowl and squeeze the juice of one lemon on top of the quince. Set aside.
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In a dutch oven, heat the olive oil on medium-low heat. Add the shallots and garlic and gently cook them until soft and lightly colored. Add the flour cook the flour mixture for 2-3 minutes. Add the tomato paste and gradually add in the red wine to avoid forming lumps. Add the chicken broth and bring to a boil. Add the goose drumsticks, quince, thyme, bay leaf, and simmer for 15 minutes. Transfer the dutch oven to the oven, covered, and cook for two hours or until the goose is tender.
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Serve over polenta, couscous, quinoa, or pasta.