Lamb Shanks with Leeks
Adapted from: Ooh, Look…
Ohhh. Lamb… It’s so tasty. Insert cold, foggy day into this picture. Yeah, you know what I’m talking about.
This is a really beautiful dish when it’s cooking, too. I mean, look at those colors. I’m always a huge fan of paprika. Okay, so, as usual, there’s something different in my recipe. For once I didn’t need to cut down the recipe by half (or more) but I did have to substitute a couple items. I used sherry instead of white wine, which seemed just fine. And then I accidentally – there’s always an “accidentally,” isn’t there – bought chicken stock instead of veggie stock. But then, because my pot was slightly too large I couldn’t cover the lamb with enough liquid and had to bring water into the equation as well.
So next time I’ll probably hunt for the lid of my smaller pot, which is why I didn’t use that one. And I also think I would get more flavor out of the meat if i hadn’t added any water. I also had a problem with my burner on the lowest setting. It was still too high of a simmer, in my opinion, that next time I might just put the entire pot in the oven at a super-low temperature for the entire 2 hours.
Recent Comments