"In like a lion, out like a lamb." March feels like the turning point from winter to beautiful spring days, spent outside skiing and après-ing. To celebrate, we're featuring a delicious lamb recipe from our gourmet guru and chef, Michael Lackey. This recipe tastes (and looks) extra good when cooked and served in a beautiful Le Creuset piece—from braisers to dutch ovens, skillets to sauce pans, we're your one-stop shop for all things Le Creuset! Give it a whirl this month and then perfect it for an Easter dinner.

 

Braised Lamb Shanks with Fennel, Feta, and Dill Salad

 

What you'll need for the lamb shanks

• 4 lamb shanks
• Kosher salt + ground pepper
• 2 tbsp. olive oil
• 2 carrots, peeled + diced
• 4 celery stalks, diced
• 1 large onion, chopped
• 1 fennel bulb, cut into 2" cubes
• 4 - 6 cloves garlic, crushed
• 2 tbsp. tomato paste
• 2 cups dry red wine
• 1 28 oz. can chopped tomatoes
• 4 cups beef stock
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 tbsp. unsalted butter

What you'll need for the salad

• 2 small fennel bulbs, shaved lenghwise
• ½ cup fresh dill, chopped
• ¼ cup olive oil
• ¼ lemon juice
• 1/3 cup feta, crumbled
• Kosher salt and fresh cracked pepper

For this recipe pick up these items from our Gourmet Marketplace:

• Our wide range of olive oils!
• Selection of the purest salts
• Sogno Toscano Whole Peeled Tomatoes & Mutti Tomato Paste

 

Braise the Lamb Shanks:
1. Preheat the oven to 350℉
2. Season the lamb shanks well with salt and pepper. In a large, heavy ovenproof pot, heat the olive oil over medium-high heat. Add the shanks to the pot and brown all sides until well caramelized, 10 to 12 minutes. Transfer the shanks to a large plate.
3. Reduce heat to medium. Add carrots, celery, onion, fennel and garlic to the pot and cook, stirring occasionally, until the vegetables are tender and well caramelized, 10 to 12 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the red wine and cook until reduced by half, 4 to 5 minutes. Add the chopped tomatoes and their liquid, beef stock, thyme and rosemary.
4. Return the lamb shanks and any accumulated juices to the pot. The lamb should be submerged; if it’s not, add more stock. Bring to a simmer, cover and place in the oven. Cook until meat is very tender, 2 to 2 ½ hours. Turn shanks over about halfway through the cooking time.
For the Fennel Salad:
1. In a medium bowl, toss together the fennel, dill, olive oil and lemon juice. Just before serving, add the feta cheese and season well with salt and pepper.
Finish the Lamb Shanks:
1. Using a slotted spoon, transfer the shanks to a warm serving bowl.
2. Spoon off as much fat as possible from the surface of the braising liquid. Remove and discard the thyme and rosemary sprigs. Strain the braising liquid into a small saucepan and reduce over medium-high heat until thickened slightly, about 5 minutes. Remove from the heat, whisk in the butter and season with salt and pepper.
3. To serve, spoon the sauce over the lamb shanks and top with the fennel, feta and dill salad.