So, i thought today, i will put the Pascale Naessens for Serax ceramics to the test in my kitchen.
The verdict? I am even more in love. True story. The End.
What's not to love? According to the packaging, these ceramic oven dishes were made to ensure that no matter what it is you choose to prepare, your food loses none of its flavours during cooking.
You see the main photo at the top? That's after cooking. Everything cooked and caramelised well and retained their shapes. As for the flavours? Spot on! Now, the photo below is pre-oven; after i seasoned and seared the meat, ready for the oven.
What's more, they are aesthetically pleasing. It makes the food really stand out. These dishes looks great straight from the oven to your dinner table. It's very handy not to have to transfer food to a serving platter. Of course, if you're not using the ovenware to cook in, you could use it as a server too, right? That's exactly what i will be doing.
Garlic Roasted Lamb Shanks in Red Wine Reduction
For me, Lamb Shanks can be very deceiving. They always look small however, they are super filling. So don't be deceived by their tiny appearance.
There is very little thing to do in this recipe. It truly is a Slow Sunday cooking. Let your cookware and oven do the magic. Yet, you will be surprised by the flavours on this dish. Like i said, it's like magic! :)
This dish was served with Parmesan Mash. Perfect pairing! If you'd like to know how to make Parmesan Mash, leave me a comment below and i will give you a quick guide.
When you buy your Lamb Shanks, ask your lovely Butcher to prepare them for you, ready for cooking. This means, they will prepare and trim the fat and the top end to reveal the bones. I always prepare mine myself as i am always in a hurry when i'm shopping. I just want to ask them what i want, pay and go. :)
Before you begin, make sure you wash and dry your meat and leave at room temperature.
2 Lamb Shanks | 1 heaped tbsp Sunflower Oil | Plain Flour [for dusting] | 1 Garlic Bulb [peeled] | 5-6 Bulbs of Small Onions | Sprig of Rosemary | 1 Cup Red Wine | 150ml Water | 2tsp Tomato Puree | Rock Salt | Coarse Ground Pepper
Pre-heat your oven to 180c [fan assisted].
Start by dusting your meat with a little flour. Season with Salt + Pepper.
Place a shallow cast iron pan [or just normal frying pan] on medium heat and add the oil. Once the oil becomes hot, place the meat on the pan and sear for 1 minute on each side or until just golden/brown [see photo above for guidance]. Once they are done, place them on your ceramic or cast iron dish. Add the garlic to the dish.
With the pan still on the heat, place the onions and whilst holding the pan handle, roll the onions to get an even glaze. Do this for a minute. Transfer the onions with the oil to the dish with the meat. Add the wine to the dish.
Place the tomato puree to the water. Stir well and add to the dish.
Season with Salt + Pepper [remember you already put some S+P on the meat previously so be gentle this time. Add a sprig of rosemary to the dish.
Place the dish in the oven.
After 10 minutes, take it out of the oven, lightly cover with foil [literally just fold it over without sealing the edges]. This is to prevent the meat going dry and helps retain moisture.
Place it back in the oven but reduce the heat to 150c. Leave to cook for 1 hour 40 minutes. Checking occasionally to baste the meat and to make sure there's still enough liquid. If it starts to dry up, add a little water.
By the end of cooking time, the meat although looks all intact, should fall off the bones once you dig your fork to it and, you should still have enough gravy.
Serve with Parmesan Mash. Enjoy! :)