Main Dishes, Pork Mutton Veal

Emeril's Braised Lamb Shanks

  • 1 cup Olive oil
  • 1/2 cup Flour
  • 4 Lamb shanks (about 8 ozs. each)
  • 2 cups Medium diced onions
  • 1 cup Medium diced carrots
  • 1 cup Medium diced celery
  • 2 tablespoons Chopped garlic
  • 3 Bay leaves
  • 2 tablespoons Chopped fresh thyme
  • 1 cup Red wine
  • 1 pound New potatoes, quartered
  • 2 quarts Stock, Lamb or beef
  • 1/4 cup Parsley

    • In a large stock pot or braising pot, add the olive oil. Season the lamb shankswith salt and pepper. Season the flour with Essence seasoning. (see Sauce and Seasonings category). Dredge the lamb shanks in the seasond 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 theonions to the pan and sauté for 2 minutes. Add the carrots and celery and continue to sauté for 1 minutes. Season with salt and pepper. Stir in the garlic, bayleaves, 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 1-1/2hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall off the bone. Season with salt and pepper.

    The shanks can be served alone with crusty bread or over blue cheese polenta.

    Makes 4 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!