Navarin of lamb

Yield: 4 servings

Measure Ingredient
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
2.00 teaspoon salt
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

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000

Similar recipes