Braised Lamb Shanks a la Emeril Aka Osso Bucco Emeril

4 Servings

Try this Braised Lamb Shanks a la Emeril Aka Osso Bucco Emeril recipe, or post your own recipe for Braised Lamb Shanks a la Emeril Aka Osso Bucco Emeril

tell us

Log in (free) to see larger recipe photos!

Recipe look good to you?

Braised Lamb Shanks a la Emeril Aka Osso Bucco Emeril Ingredients

2 lb Lamb shanks; cut 1 1/2"	1 c Red wine
Salt; to taste	2 c Chopped tomatoes
Freshly-ground black pepper;	3 c Light stock
Oil; for sauteing	2 tb Chopped fresh oregano
Flour; for dredging	1/4 c Pitted Kalamata olives
1 c Sliced onions	2 oz Feta cheese; crumbled
1 c Sliced fennel bulbs	1 Recipe Saffron Rice; see *
1 tb Chopped garlic

Instructions for Braised Lamb Shanks a la Emeril Aka Osso Bucco Emeril

* 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 its 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

Main Ingredient: LambCuisine: Uncategorized