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The Le Creuset Oval Oven with its even heat retention and tight-fitting lid is ideal for long slow-cooked braised dishes such as these lamb shanks with vegetables. It’s a delicious dish. Serve it with polenta to soak up the savory sauce.
6 large lamb shanks
2 cloves garlic thinly sliced
Salt and freshly ground pepper
2 tbsp. olive oil
1 large fennel bulb (8 oz.)
2 onions, chopped
3 carrots, chopped
2 cups Chianti or similar red wine
1 (28 oz.) can whole Italian plum tomatoes with juice
2 cups chicken stock
1 cup beef stock
1 tbsp. chopped fresh rosemary, divided
2 tsp. fresh thyme leaves
3 tbsp. grated lemon rind
Season the shanks by cutting each garlic clove into 4 to 6 pieces and inserting a piece into gashes made in the shanks. Salt and pepper the shanks.
Heat the olive oil in a 6.75 Qt. Oval Oven over medium high heat and brown the shanks two at a time about 2 minutes per side until they are evenly browned. Remove the shanks to a platter as they are browned. When all are browned, return the pan to medium heat.
Trim the fennel, removing the stalks (but saving the feathery green for garnish) and any discolored spots (use a peeler for this). Cut the fennel in half vertically, and then slice 1/4” thick. Add the slices to the pan together with the onions and carrots and sauté until lightly brown, about 5 to 7 minutes.
Increase the heat to a medium-high and add the wine, stirring to loosen the browned bits. Bring to a boil and add the tomatoes, chicken and beef stock, half the rosemary, and the thyme leaves.
Return the shanks to the pot along with any juices that may have collected on the platter. Bring briefly back to the boil then cover and reduce the heat to low. Cook on a simmer until the meat is tender, about 2 1/2 hours.
Remove the cover and increase the heat to medium high and cook until the juices begin to thicken. Remove the lamb shanks to a warm deep platter, cover meat loosely with foil and continue the liquid until thick, about 15 more minutes. Season the sauce with salt and freshly ground pepper, then ladle it over the shanks. Sprinkle each serving with some of the lemon rind.
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