It just goes better in Le Creuset - Braised Lamb Shanks

If I was asked what my favourite kitchen implements were, (am I odd to have even thought about an order of favourites?), my answer would have to be my Le Creuset cookware...and especially my large casserole dish.

Maybe I am biased but I really do think they make a difference to the finished product. I love slow cooked meals - the ease of throwing a few simple things together that will slowly, magically turn into something amazing over several hours, the smells wafting through the house all day and of course the finished product is always divine.

Le Creuset has a lifetime guarantee - maybe that justifies the price? I really like the idea of passing on my cookware to the next generation...I know I'd love to receive something that. Hard to tell if Isabella at three years old will be as into food as I am. I suspect she won't get much of a choice.

Tonight's dinner is a bit of a special one. The return of my husband after over three weeks away overseas. It is kind of fitting that I make something he loves..despite the fact that I won't be easting it myself. I don't eat red meat...except for the odd exception like bacon!

My recipe for Braised Lamb Shanks...isn't very precise.

It always starts with searing the meat in hot oil in the same dish they are going to be braised in.

It always has a chopped onion or two and garlic chucked in.

There is usually a lot of red wine in there...about a bottle for 4-6 shanks. I do go with the rule that the wine has got to be as good as what you are drinking...preferably what you are drinking with it.

There is usually tomatoes - a tin or like I did today half a dozen that were quite ripe in the fruit bowl.

Salt, pepper...a few fresh bay leaves (yes I grow them especially for this dish)

After that it is whatever is in the fridge or pantry...sometimes chopped potatoes (we are having mashed tonight with them), maybe mushrooms.

I try to make sure the meat is covered when it starts cooking, then cook it at about 120 for at least 4-6 hours. It is sometimes necessary to add a bit of liquid if it dries up too much.

I avoid stirring the dish as the meat gets so soft if falls apart.

Oh ....and there is freshly baked bread to soak up the juices tonight.