So let's just take a second to discuss what it happening here! So so much goodness I can't even handle it! Before this I had never made lamb shanks before and it felt quite daunting at first but my Le Creuset Oval casserole genuinely made this process quicker and easier than I expected. This aesthetic is part of their new range "Meringue" which I am obsessed with because this colour is my vibe- I love everything beige, cream, blush tones.
So this baby was in the oven for about two hours before I could eat it, and I was afraid that the sides of the casserole might burn due to the heat and the sauce I used, but it came off with warm water and a cloth (not even a brush was needed, which made cleaning this so easy). My mom uses her casserole often, and has had it for over two decades now, but she admitted that this casserole was lighter and could stand the heat way better (mother's would know).
For the lamb shanks I wanted a tomato base but with an edge so I added in some fresh pomegranate seeds and thyme and the flavour really popped in oven. When a dish is slow cooked it allows the meat or fish to really absorb the flavours and bring that aromatic essence out of the sauce and in to the meat/fish being served. The meat was able to fall off the bone so easily and it was so juicy! Here's the recipe, it may seem like a lot but I promise you it is quite simple once everything is in the casserole and all you do is wait and chill in the meantime.
Hope you love it!
Recipe: Pomegranate and Thyme lamb shanks
3-4 hind quarter lamb shanks
3 tbsp. olive oil
1 large onion
4 garlic cloves minced
2 medium sized carrots, grated
Salt and pepper to taste
1 1/2 cup pomegranate seeds
A bunch of fresh thyme
1/4 cup plain flour
1 1/2 cups vegetable stock
200g tomato passata
2 tomatoes grated
1 tsp. tomato puree
2 bay leaves
Preheat your oven to 175C.
Pat down the lamb shanks to remove excess water.
Heat your Le Creuset casserole with the olive oil and brown the lamb shanks (both sides).
Once the lamb is browned, remove from the casserole and set aside.
In the same casserole, add the onion and garlic until golden brown, then add in the carrots.
Then add the shanks back to the casserole and season with salt and pepper, sprinkle the flour on top and toss to coat the shanks.
Now add the stock, tomato puree, passata and freshly grated tomatoes, bay leaves, fresh thyme and pomegranate seeds. Allow to come to a simmer and then cover with the lid and put into the oven.
Cook for 2-2.5 hours. Every 40 minutes turn the lamb shanks so each side get cooked equally.
If you would like a thicker sauce, remove the lamb shanks after the time in the oven is done, and only cook the sauce (on the stove) until it gets to the desired consistency.
Garnish with pomegranate seeds and fresh thyme.