Winter warmer recipes

[lauren22]

50ml extra virgin olive oil
2 large lamb shanks ? cut into 3cm pieces (ask the butcher to help!)
Salt flakes and cracked black pepper
1 ? brown onions, chopped
3 cloves garlic, finely chopped
2-3 small red chillies, finely chopped and seeds left in (or to taste)
1 tsp ground cumin
? tsp ground cinnamon
? tsp freshly cracked black peppercorns
? tsp ground coriander
? tsp caraway seeds
Generous pinch of saffron threads
150g celeriac, peeled and chopped
2 carrots, peeled and sliced
3 sticks celery, sliced
1x 400g can tomatoes
8 cups water
1 tsp beef stock powder (or 1 cube)
? cup (100g) pearl barley
50g red lentils
100g canned chickpeas, drained and rinsed
30g fresh or frozen peas
Natural yoghurt, lemon and extra virgin olive oil to serve

Heat olive oil in heavy bottomed pot over medium heat. Add lamb, sprinkle lightly with salt and pepper and brown on all sides. Add onion, garlic, chillies and spices and stir well.

Add fresh vegies and cook, stirring occasionally for 5-6 minutes. Add tomatoes and water, stock powder, barley, lentils and chickpeas. Bring to a simmer over medium heat. Cover the dish and reducew heat to low and simmer for 2 ? - 3 hours or until meat is very tender and falling off the bone.

Stir in peas and check seasoning. Serve topped with a dollop of yoghurt, lemon wedges and a drizzle of olive oil.

It is amazing it warms you right to your core

[lauren22]

oh and for a superly easy one

lb. French green lentils
4 c. chopped yellow onions (about 3 large)
4 c. chopped leeks, white part only (about 2 leeks)
1 Tbsp. minced garlic (3 cloves)
1/4 c. good olive oil
1 Tbsp. kosher salt
1 1/2 tsp. ground black pepper
1 Tbsp. minced fresh thyme or 1 tsp. dried
1 tsp ground cumin
3 c. medium-diced celery (8 stalks)
3 c. medium-diced carrots (4-6)
3 quarts chicken stock
1/4 c. tomato paste
2 Tbsp. red wine vinegar



Directions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 min. Drain.

In a large stock pot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce heat and simmer uncovered for one hour, until the lentils are cooked through. Check the seasonings. Add the red wine vinegar and serve hot, drizzled with olive oil and sprinkled with grated parmesan.