🍖🔥 Braised lamb shanks in the Dutch oven! Our high-quality Dutch oven is perfect for this delicious dish. 🥩😋✨

👨‍🍳 Here is the recipe for braised lamb shanks in the Dutch oven: Ingredients for 4 people:

- 4 lamb shanks 🍖

- 2 onions, diced 🧅

- 4 garlic cloves, chopped 🧄

- 2 carrots, diced 🥕

- 2 celery sticks, diced 🌿

- 2 sprigs of rosemary 🌿

- 500 ml strong red wine 🍷

- 500 ml lamb or vegetable stock 🍲

- Salt and pepper to taste 🧂

- Olive oil for frying 🫒

That's how it's done:

1️⃣ Preheat the Dutch oven on the campfire.

2️⃣ Fry the lamb shanks in a little olive oil on all sides until they have a nice brown crust. Take them out of the Dutch oven and set them aside.

3️⃣ In the remaining fat, fry the onions, garlic, carrots and celery until lightly browned.

4️⃣ Return the lamb shanks to the Dutch oven and add the red wine, broth and rosemary sprigs.

5️⃣ Cover the Dutch oven and let the lamb shanks simmer over the embers for about 2-3 hours until the meat is tender and crumbly.

6️⃣ Serve the braised lamb shanks with mashed potatoes in deep plates and garnish as desired.

🥔🥦 Mashed potatoes go perfectly with this dish. Enjoy this heart-warming treat!

🍗🍄 Experience the delicious Dutch Oven Chicken Marsala recipe 🍄🍗

Ingredients: - 4 chicken breast fillets 🍗

- Flour for dusting

- Salt and pepper to taste

- 2 tablespoons olive oil

- 1 onion, finely chopped

- 2 garlic cloves, chopped

- 250 g mushrooms, sliced ​​🍄

- 1 teaspoon dried oregano

- 1 teaspoon dried thyme

- 120 ml dry Marsala wine 🍷

- 200 ml chicken broth

- 60 ml cream

- 2 tablespoons chopped fresh parsley

Preparation in the Dutch Oven with 2-in-1 lid lifter:

1. Heat the Dutch oven and the inverted lid at the same time.

🔥 2. Lightly dust the chicken breast fillets with flour and season with salt and pepper.

3. Pour the olive oil into the Dutch oven and fry the chicken breast fillets until golden brown and then remove.

4. In the heated lid, fry the chopped onion, garlic and mushrooms until soft.

5. Add the oregano and thyme and fry briefly to release the aromas.

6. Pour the Marsala wine into the Dutch oven and simmer until the liquid has reduced by half.

7. Add the chicken stock and bring to the boil. Stir in the cream. 8. Add the fried onions, garlic and mushrooms from the lidded pan to the Dutch oven and mix well.

9. Heat the chicken breast fillets in the sauce until they are completely cooked through.

10. Season with salt and pepper and garnish with chopped parsley. Enjoy! 🍽️✨