Lamb Shank Pie with @Le Creuset : slow-braised, rich, and made for sharing this holiday season. Cooked in my 7.25qt Round Dutch Oven in Flamme Dorée to mark Le Creuset’s 100th anniversary. #100YearsOfLeCreuset - 1. Season lamb shanks liberally with sea salt and black pepper. 2. Bring your Le Creuset Dutch oven to medium-high heat. Add 1.5 tbsp neutral oil and sear for 2 minutes per side until golden. Remove and set aside. 3. Add 1 diced onion, 1 diced carrot, 1 diced celery stick, 1 bulb garlic (halved), and fresh rosemary + thyme. Sauté for 3 minutes. 4. Add 2 tbsp tomato paste, cook for 1 minute, then deglaze with 150ml red wine and reduce. 5. Add 500ml beef stock, return the lamb, cover, and simmer on low for 4 hours. 6. Remove the shanks and strain the liquid into another pan - I used my beautiful 2.25qt Le Creuset Saucepan in Flamme Dorée. 7. Reduce the sauce for 30 minutes, then whisk in a slurry of 2 tbsp butter and 2 tbsp flour until thickened. 8. Shred the lamb and fold it bac...