Navarin of lamb
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8.00 | 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 | bay leaves | |
| 4.00 | teaspoon | chopped fresh thyme |
| 2.00 | teaspoon | salt |
| 1 | freshly-ground black pepper | |
| 7.00 | cup | lamb or beef stock |
| 1 | chopped parsley; for garnish | |
Directions
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@...
03-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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