Braised Lamb Shanks a la Emeril Aka Osso Bucco Emeril

Braised Lamb Shanks a la Emeril Aka Osso Bucco Emeril

1 review, 4 star(s). 100% would make again

Ready in 1h

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1 c Red wine
2 tb fresh oregano; Chopped
1 tb Garlic; chopped
2 lb Lamb shanks; cut 1 1/2"
Oil; for sauteing
Flour; for dredging
Black Pepper; freshly ground
1 c onions; Sliced
1 c fennel bulbs; Sliced
2 oz Feta cheese; crumbled
Salt; to taste
2 c Chopped Tomatoes
1/4 c Kalamata olives; Pitted
1 Recipe Saffron Rice; *
3 c Light stock

Original recipe makes 4



* 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 - Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or- 11-13-1997 Recipe by: Emeril Lagasse

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This was an awesome meal. The meat fell right off the bone and the sauce was so tasty!
Tahneecurtain 5y ago

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