Braised Lamb Shanks a la Emeril Aka Osso Bucco Emeril

Title:
Braised Lamb Shanks a la Emeril Aka Osso Bucco Emeril

Yield:
4 Servings

Categories:
Main
Dishes,
Lamb




Ingredients:





     2 lb Lamb shanks; cut 1 1/2"


          -sections


          Salt; to taste


          Freshly-ground black pepper;


          -to taste


          Oil; for sauteing


          Flour; for dredging


     1 c  Sliced onions


     1 c  Sliced fennel bulbs


     1 tb Chopped garlic


     1 c  Red wine


     2 c  Chopped tomatoes


     3 c  Light stock


     2 tb Chopped fresh oregano


   1/4 c  Pitted Kalamata olives


     2 oz Feta cheese; crumbled


     1    Recipe Saffron Rice; see *


          -Note






 * 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.


 


 Recipe 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


 


 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com


 ~or- MAD-SQUAD@prodigy.net


 


 11-13-1997


 


 Recipe by: Emeril Lagasse