LAMB SHANKS WITH WINE AND LEEKS

 

2 large leeks. trimmed and roughly chopped

2 celery stalks. threaded  and chopped with the leaves

1 tsp caraway seeds, bashed

1 tsp cumin seeds. bashed

1 tbsp smoked paprika

A few sprigs of mint leaves finely chopped

Olive oil

8 lamb shanks  

1 bottle of good white wine

1 head of garlic, broken into unpeeled cloves

1 dry red chili

1 small bunch of thyme 

In a large casserole with a lid, add the leeks and celery and soften for10 minutes.  Bash the caraway and cumin seed with a pestle and mortar and add the smoked paprika. mint, salt, and pepper, and a splash of oil.  Rub the shanks with the above mixture before placing them snuggly in the casserole with the leeks Pour over the wine and add the garlic cloves, chili, and thyme. The shanks should be completely covered if not, pour in some stock to cover them. place on the lid.  bring the liquid to a simmer and cook gently for 2 1/2 to 3 hours until the meat is falling off the bones. 

If there is a lot of liquid left over, remove the lid and simmer until the sauce thickens.