Yield: 4 servings
|2.00 pounds||lamb shanks; cut 1 1/2 sections|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|1||oil; for sauteing|
|1||flour; for dredging|
|1.00 cup||sliced onions|
|1.00 cup||sliced fennel bulbs|
|1.00 tablespoon||chopped garlic|
|1.00 cup||red wine|
|2.00 cup||chopped tomatoes|
|3.00 cup||light stock|
|2.00 tablespoon||chopped fresh oregano|
|¼ cup||pitted kalamata olives|
|2.00 ounce||feta cheese; crumbled|
|1.00||recipe saffron rice; see * note|
* Note: See the "Saffron Rice" recipe which is included in this collection.
Preheat oven to 400 degrees. Highly season the lamb shanks on both sides with salt and pepper. Heat ½ cup oil in a large Dutch oven.
Dredge the shanks in the flour, shake off any excess flour. Sear the shanks on both sides until golden brown. Add the onions, fennel, and garlic. Cook for 4 minutes, moving everything around to ensure it's all cooking. Add the wine, tomatoes and stock. Bring to a boil, cover and place in the oven. Cook for 1½ hours or until the meat is so tender it falls from the bone. Adjust the seasonings. Remove from the Dutch oven and place on a platter. Top with chopped oregano, olives, and feta. Serve with Saffron Rice. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2259 broadcast 11-07-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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