Yield: 4 servings
|4.00 \N||lamb shanks -; (8 oz ea)|
|1 \N||emeril's essence; see * note|
|3.00 tablespoon||olive oil|
|1½ cup||julienne onions|
|4.00 cup||sliced assorted wild mushrooms|
|1 \N||(chantrelles; shiitake, black trumpets,|
|2.00 cup||red wine|
|3.00 quart||lamb stock|
|2.00 tablespoon||minced garlic|
|2.00 \N||bay leaves|
|4.00 \N||fresh sprigs of thyme|
|¼ cup||finely-chopped parsley|
|½ pounds||new potatoes; quartered|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
|2.00 tablespoon||chopped green onions|
|2.00 tablespoon||brunoise red peppers|
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
In a Dutch oven, heat the olive oil. Toss the shanks with flour and Emeril's Essence. Sear the shanks in the hot oil. Sear for 2 to 3 minutes on each side. Add the onions and mushrooms and cook for 2 minutes, or until the vegetables wilt slightly. Add the red wine, stock, garlic, and herbs. Season with salt and pepper. Bring the liquid up to a boil, cover and reduce to a simmer. After simmering for 30 minutes, add the potatoes. Continue simmering for 30 to 40 minutes or until the meat falls off the bone. Season with salt and pepper. Spoon the shanks and gravy in a shallow bowl. Garnish with green onions and brunoise peppers. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2401 broadcast 12-02-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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