Braised lamb shanks a la emeril aka osso bucco emeril

Yield: 4 Servings

Measure Ingredient
2 pounds Lamb shanks; cut 1 1/2\" sections
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N Oil; for sauteing
\N \N Flour; for dredging
1 cup Sliced onions
1 cup Sliced fennel bulbs
1 tablespoon Chopped garlic
1 cup Red wine
2 cups Chopped tomatoes
3 cups Light stock
2 tablespoons Chopped fresh oregano
¼ cup Pitted Kalamata olives
2 ounces Feta cheese; crumbled
1 \N 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.

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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