Navarin of Lamb

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Navarin of Lamb Ingredients

8 Lamb shanks - (2 1/2? long	1/4 c Minced garlic
2 tb Bayou Blast; see * Note	4 Bay leaves
2 tb Olive oil	4 ts Chopped fresh thyme
1 c Chopped onions	2 ts Salt
1 c Chopped celery	Freshly-ground black pepper
1 c Chopped carrots	7 c Lamb or beef stock
2 c Dry red wine	Chopped parsley; for garnish
1/2 c Peeled; seeded, chopped

Instructions for Navarin of Lamb

Sprinkle lamb shanks with Bayou Blast. In a large deep skillet heat oil, add lamb and sear until shanks are browned on all sides, about 4 minutes. Add onions, celery and carrots; saute 1 minute. Stir in wine, tomatoes, garlic, bay leaves and thyme; cook 3 minutes. Season with salt and 4 turns of the pepper-mill, and add stock. Bring to a boil, reduce heat to simmering, cover and cook until meat is tender and sauce is reduced and syrupy, about 1 hour. To serve, divide lamb shanks among 4 plates, spoon sauce over and garnish with parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-034 broadcast 02-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: LambCuisine: Uncategorized

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