My husband bought me a Le Creuset casserole in summer 2014 and I didn’t start using it until January 2016! Why did I wait for so long? I tell you why, I was too intimidated by this beautiful and mighty casserole! I thought it would be too complicated and too much work cooking in it! Oh, how wrong I was!
This casserole makes the best melt-in-your mouth stew or cooked meat and super easy to cook with! I fact, it requires almost zero work, you pretty much marinate the meat, throw everything in and put it in the oven and let it does the work! Ha! My kind of cooking!
This is my second time cooking lamb shank in Le Creuset and I tell you, it just gets better each time!
Notes: You can make this in any lidded casserole (Dutch oven).
Served 2 toddlers and 4 adults
- 1 lamb shank (or shoulder) on the bone
- 2 tbsp soft unsalted butter
- 3 cloves of garlic (pressed)
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 tsp cumin powder
- 1/2 tsp saffron threads (crushed) or powder
- 1/4 tsp turmeric powder
- 1 tbsp olive oil
- vegetables of your choice
- Preheat the oven to 240°C. Use a pointed knife to poke the meat all around and rub in salt and pepper.
- In a small pan, melt the butter with crushed garlic and quickly remove from hob. Add cumin, tumeric, saffron and olive oil and stir until it’s all mixed, rub it all over the lamb evenly.
- Add 1/2 cup of water to the pot and roast the lamb uncovered for 20 minutes.
- Reduce the oven temperature to 160° C, cover with the lid and continue roasting the lamb for 3 hours or until the meat is tender, turn over every hour. The last 30mins, add in all the vegetables.
- Open up the lamb and turn the inside meat over to suck up sauce and pour the sauce over and around the lamb. Serve with basmati rice.