Winter Warmer

We have had the most beautiful mid-winter "Indian Summer" for the last week. These are the days when you find a nice sunny spot and thaw out your bones. The evenings however are colder and perfect for this lovely lamb stew.

I used lamb knuckles. They had lots of meat and very little of the fat which usually you find with lamb. Cooked slowly to release all the flavour and become beautifully tender. Served with baked butternut (with a little nutmeg) and leeks braised with olive oil and Jenny Morris French Tarragon.


Braised Lamb Knuckle

1kg Lamb Knuckles, washed dried and dusted with flour
1 Leek washed and finely slices
2 Carrots peeled and chopped into small dice
1 Onion sliced
1 Cup of Chopped Celery Leaves
3 Tomatoes peeled and Chopped
2 Mutton Stock Cube (or fresh stock if you have)
20ml Jenny Morris Herbs De Provence
10ml Jenny Morris Lemon Pepper

Fry the onion until caramelised.
Add the meat and brown well.
Add the vegetables and fry for a few minutes.
Add the stock cube and a little water.
Turn the heat on very low or alternatively place in an oven at 150°C.
Keep checking and adding a little water if starts looking too dry.
By adding the water slowly you will build up a good gravy, which is thick and tasty.
Cook until the meat is soft.

Serve on a bed of steamed white rice.

As you will note I am a huge fan of Jenny Morris' spices. They are superior to anything else available locally. As well as the fact that I think she is the greatest girl I know!
If you can't get hold of them (ask your shop why not), you can use an Italian or French herb mix instead of the Herbs De Provence.