A Rainbow of Le Creuset Pans

Colour in the kitchen is the trend of 2015 and Le Creuset is fully embracing it. After the successful introduction of numerous accessories in bright colours, the rainbow has now cast it's colours over the cast iron range. The French manufacturer has introduced the roasting and casserole pans in no less than 15 different colours. In addition, 'the icon' has also undergone a re-styling; thanks to new insights and technology, the handles, lid and interior have been improved.

Own site
The renewed pans have even been given their own site. On www.mijnnieuwelecreuset.nl you can read all about the new colours, design and recipes. For those who cannot choose between the 15 colours, there is a special colour test. That way, you can find out exactly which colour suits you!

Blue = powerful, red = sexy, pink = seductive, bold = green, yellow = vivant and orange = experienced

High Quality
Le Creuset cast iron has been been known for it's high quality and durability for 90 years. Where possible, the manufacturer adjusts the pans to suit modern times and the demands of users. Thus a new, stronger enamel on the inside makes the pan even more resistant to food acids, scratches, thermal shocks and is easier to clean. The braising / stewing pans have ergonomic handles that are 45% larger than the previous ones ensuring a better grip. The lid design has also been adjusted so that it fits better and the food retains more juices and flavour. The stainless steel handle is heat-resistant and ergonomic.

All Heat Sources
Le Creuset cast iron is suitable for any heat source (even induction). In addition, the cast iron is 100% recyclable and energy efficient, thus better for our planet. The cast iron pans, grills and trays come with a life long manufacturer's warranty.

Le Creuset products are available at better department stores, cooking and household stores. For more information visit the web shop: www.lecreuset.nl

Slow Braised Lamb Shanks

3 tablespoons olive oil
4 lamb shanks
4 celery sticks, roughly chopped
2 medium carrots, peeled, roughly sliced
2 red onions, unpeeled, roughly chopped
1 garlic bulb, unpeeled and halved
1 tin tomato paste
1 fresh bay leaf
5 sprigs thyme leaves
2 sprigs
300ml red wine
200ml port
500ml veal or chicken stock, or enough to cover the lamb shanks

Preheat the oven to 150° C.

Heat the olive oil in a casserole and fry the lamb shanks for a few minutes, turning regularly, until browned all over. Remove from the casserole and set aside.

Add the vegetables and herbs to the casserole and fry for 5- 10 minutes.

Add the tomato paste and fry for a couple minutes to cook it out. Add the wine and port to the pot, bring to the boil and allow to reduce dor 5 minutes. Add the stock and return the lamb shanks to the casserole.

Cover the casserole with a lid and cook in the oven for 2½-3 hours, or until the lamb shanks are very tender.

To serve, remove the lamb shanks from the casserole and place onto serving plates. If the sauce is too thin, place it back on the heat and reduce until it has cooked down, intensified in flavour and has thickened slightly. Serve the lamb shanks with the sauce and vegetables poured over.

Delicious served with creamy mashed potato or soft polenta with loads of Parmesan.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours