Cooking Index - Cooking Recipes & IdeasBraised Lamb Shanks A La Emeril aka Osso Bucco Emeril Recipe - Cooking Index

Braised Lamb Shanks A La Emeril aka Osso Bucco Emeril

Type: Lamb
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozLamb shanks - cut 1 1/2" sections
  Salt - to taste
  Freshly-ground black pepper - to taste
  Oil - for sauteing
  Flour - for dredging
1 cup 62g / 2.2ozSliced onions
1 cup 237mlSliced fennel bulbs
1 tablespoon 15mlChopped garlic
1 cup 237mlRed wine
2 cups 125g / 4.4ozChopped tomatoes
3 cups 711mlLight stock
2 tablespoons 30mlChopped fresh oregano
1/4 cup 59mlPitted Kalamata olives
2 oz 56gFeta 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.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2259 broadcast 11-07-1997) - Downloaded from their Web-Site -


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