In a mortar with a pestle, crush the thyme, rosemary, sage, and mint together to form a paste. Wash and pat dry the lamb shanks. Season generously with salt and pepper and dust lightly with flour. Heat about half a cup of olive oil (enough to cover the bottom of a wide pot by about 5 mm/1/4 inch). Sear the shanks until browned on all sides.

Add the onions, lower heat to medium, and cook until the onions are soft. Stir in the garlic. Pour in one and a half cups of red wine. As soon as it steams up, add the tomatoes, bay leaves, 1 cinnamon stick, and herb mixture. Add six cloves and enough water to come about two-thirds of the way up the meat. Cover and bring to a simmer over high heat. Reduce heat to low and simmer the lamb for about 1 ½ to 2 hours, or until very tender.

Prepare the quince: Squeeze the lemon into a bowl of cold water. Cut the quince lengthwise into quarters and remove the seeds and core. Cut each quarter into two long slices and place in the lemon water to keep from oxidizing.

Heat the butter in a large, nonstick skillet. Add the quince and remaining cinnamon stick and cloves. Sauté over high heat until the edges of each slice begin to brown lightly. Pour in remaining wine and season with salt, pepper and a little sugar. Reduce heat, cover, and cook until the quince are tender and almost syrupy. About 2 to 3 minutes before removing, spoon three to four tablespoons of the lamb’s pot juices over the quince and shake the pan to distribute evenly.

To serve: Remove one lamb shank per portion and place in the center of a large plate. Spread the quince slices and their pan juices evenly around the shanks. Spoon over the sauce from the lamb, garnish with parsley or thyme sprigs and serve.