Funky Lamb Shanks

Recipe Ingredients

4		Lamb shanks - (8 oz ea)
1 cup	62g / 2.2oz	Flour
		Emeril's Essence - see * Note
3 tablespoons	45ml	Olive oil
1 1/2 cups	93g / 3.3oz	Julienne onions
4 cups	948ml	Sliced assorted wild mushrooms
		(Chantrelles, Shiitake, Black Trumpets - Oysters, etc.)
2 cups	474ml	Red wine
3		Lamb stock
2 tablespoons	30ml	Minced garlic
2		Bay leaves
4		Fresh sprigs of thyme
1/4 cup	36g / 1.3oz	Finely-chopped parsley
1/2 lb	227g / 8oz	New potatoes - quartered
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped green onions
2 tablespoons	30ml	Brunoise red peppers

Recipe Instructions

* 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2401 broadcast 12-02-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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