Braised Lamb Shanks

Recipe Ingredients

1 cup	237ml	Olive oil
4		Lamb shanks - (abt 8 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Flour
		Emeril's Essence - see * Note
2 cups	125g / 4.4oz	Medium-diced onions
1 cup	110g / 3.9oz	Medium-diced carrots
1 cup	110g / 3.9oz	Medium-diced celery
2 tablespoons	30ml	Chopped garlic
3		Bay leaves
2 tablespoons	30ml	Chopped fresh thyme
1 cup	237ml	Red wine
1 lb	454g / 16oz	New potatoes - quartered
2		Lamb or dark stock
1/4 cup	59ml	Parsley

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

In a large stock pot or braising pot, add the olive oil. Season the lamb shanks with salt and pepper. Season the flour with Emeril's Essence. Dredge the lamb shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside.

Add the onions to the pan and saute for 2 minutes. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the potatoes and stock. Bring the liquid up to a boil and reduce to a simmer. Add the lamb shanks and continue to cook for about 1 to 1 1/2 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall of the bone. Season with salt and pepper. The shanks can be served alone with crusty bread or over blue cheese polenta.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A46 broadcast 04-11-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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