Yield: 4 servings
|8.00 \N||lamb shanks - (2 1/2 long ea); well-trimmed|
|2.00 tablespoon||bayou blast; see * note|
|2.00 tablespoon||olive oil|
|1.00 cup||chopped onions|
|1.00 cup||chopped celery|
|1.00 cup||chopped carrots|
|2.00 cup||dry red wine|
|½ cup||peeled; seeded, chopped tomatoes,|
|¼ cup||minced garlic|
|4.00 \N||bay leaves|
|4.00 teaspoon||chopped fresh thyme|
|1 \N||freshly-ground black pepper|
|7.00 cup||lamb or beef stock|
|1 \N||chopped parsley; for garnish|
Sprinkle lamb shanks with Bayou Blast. In a large deep skillet heat oil, add lamb and sear until shanks are browned on all sides, about 4 minutes. Add onions, celery and carrots; saute 1 minute. Stir in wine, tomatoes, garlic, bay leaves and thyme; cook 3 minutes. Season with salt and 4 turns of the pepper-mill, and add stock. Bring to a boil, reduce heat to simmering, cover and cook until meat is tender and sauce is reduced and syrupy, about 1 hour. To serve, divide lamb shanks among 4 plates, spoon sauce over and garnish with parsley.
This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-034 broadcast 02-19-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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