Dark and moody: Lamb Shanks with Leeks

You know, I like to keep things light and bright around here, picture-wise. So this is a slight departure from the norm.

The reason is the recent 3 whole weeks of non-stop rain. Rain, rain, go away, already!!  And the rain has now been replaced by a wind chill in the single digits - so we all need something to warm us up.  Oh how I wish I had a lovely (real) fireplace - the house I live in was built in 1890, so it probably had one originally, prior to its 21st century makeover...

Anyway, here is a recipe for heart-warming lamb shanks with white wine and leeks.  It's adapted from Jamie Oliver, to highlight the northern hemisphere spring lamb, but it works just as well for us chilly southerners below the equator.

Lamb Shanks with white wine and leeks
serves 2

Ingredients
1 leek, trimmed and roughly chopped
1 celery stalk, chopped
1/2 tsp ground cumin
1/2 tblsp smoked paprika
2 sprigs of mint, leaves chopped
Olive oil
2-3 lamb shanks
1/2 bottle of white wine
1/2 head of garlic, broken into cloves, unpeeled
1/4 tsp dried chilli flakes
1/2 bunch of thyme

Method
1.  Heat a teaspoon of olive oil in a large saucepan over medium heat.  Add the leeks and celery and soften for 5 minutes.
2.  Mix the paprika, mint, some sea salt and pepper, and a drop or two of olive oil. Rub over the lamb shanks before placing snugly into the pan with the leeks.
3.  Pour over the wine, then add the garlic cloves, chilli and thyme. The lamb shanks should be almost covered with liquid - if not, top up with water or vegetable stock.
4.  Bring liquid to a simmer, cover and cook gently for 2 hours, until the meat is falling off the bone.
5.  Serve with roast potatoes or rice.

Recipe adaped from Jamie magazine

Some of the ingredients - lots of wintery (or spring-y) lamb and vegetables.

Meat is falling off the bone, as per the recipe. 

I also added some Chinese cabbage (wombok) to the pan

A comforting dish, perfect for eating in front of an imaginary fireplace.