Braised Lamb Shanks A La Emeril aka Osso Bucco Emeril

Recipe Ingredients

2 lbs	908g / 32oz	Lamb shanks - cut 1 1/2" sections
		Salt - to taste
		Freshly-ground black pepper - to taste
		Oil - for sauteing
		Flour - for dredging
1 cup	62g / 2.2oz	Sliced onions
1 cup	237ml	Sliced fennel bulbs
1 tablespoon	15ml	Chopped garlic
1 cup	237ml	Red wine
2 cups	125g / 4.4oz	Chopped tomatoes
3 cups	711ml	Light stock
2 tablespoons	30ml	Chopped fresh oregano
1/4 cup	59ml	Pitted Kalamata olives
2 oz	56g	Feta cheese - crumbled
1		Saffron Rice - see * Note

Recipe Instructions

* Note: See the "Saffron Rice" recipe which is included in this collection.

Preheat oven to 400 degrees.

Highly season the lamb shanks on both sides with salt and pepper. Heat 1/2 cup oil in a large Dutch oven. Dredge the shanks in the flour, shake off any excess flour. Sear the shanks on both sides until golden brown. Add the onions, fennel, and garlic. Cook for 4 minutes, moving everything around to ensure it's all cooking. Add the wine, tomatoes and stock. Bring to a boil, cover and place in the oven. Cook for 1 1/2 hours or until the meat is so tender it falls from the bone. Adjust the seasonings. Remove from the Dutch oven and place on a platter. Top with chopped oregano, olives, and feta. Serve with Saffron Rice.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2259 broadcast 11-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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