This lovely Latin lamb shanks recipe is the result of a little experiment I just did with the help of my friends from Imusa. You all know how much I love my Le Creuset Dutch oven,
but I realize the high cost puts it over the budgets of most home
cooks. So, I was interested to see how this "caldero," which costs under $30 would perform.The model they sent me looked like a Dutch oven, but was so incredibly light that I really wasn't sure how it would work. I assumed the caldero would be fine for the browning step, and it was. My main concern was would the ultra lightweight lid be heavy enough to keep in enough moisture?