Braising Lamb Shanks in My Staub Oval Cast Iron Fish Pan

Today I tried braising lamb shanks in the oval fish pan.

As shown in Photo 3, I sprayed the bottom of the pan with oil, covered it with sliced onions, and placed two lamb shanks on top without adding any water since the lamb releases its own juices as it cooks. I added cooking wine, dark soy sauce, and braising sauce, put the lid on, cooked over medium-high heat for a few minutes, and then simmered on low heat for about 2 hours (turning the shanks a few times). Next, I took the shanks out, arranged carrots and potatoes on the bottom, set the shanks back on top, covered, and cooked for 10 minutes. Finally, I uncovered the pan, added celery and mushrooms, and simmered on low for another 10 minutes until it looked like Photo 2.

Photo 4 shows my 28 cm deep Staub cocotte next to the oval fish pan for a visual size comparison.

Overall, I really enjoy cooking with shallow pans. One of the lamb shanks today was a bit thick for this shallow pan, so picking slightly smaller shanks next time will make it fit like a charm.