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Name: Braised Lamb Shanks
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Black Pepper freshly ground; 2 qt Lamb stock or dark stock; 2 tb Garlic chopped; 1/4 c Parsley; 2 tb fresh thyme Chopped; 1 c olive oil; 1 lb New potatoes quartered; Salt to taste; 4 8-oz shanks Lamb; 3 Bay Leaves; 1 c Red wine; 1/2 c Flour; 1 c celery Medium-diced; 1 c carrots Medium-diced; 2 c onions Medium-diced

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INGREDIENTS

Black Pepper ; freshly ground
2 qt Lamb stock ; or dark stock
2 tb Garlic ; chopped
1/4 c Parsley
2 tb fresh thyme ; Chopped
1 c olive oil
1 lb New potatoes ; quartered
Salt ; to taste
4 8-oz shanks Lamb
3 Bay Leaves
1 c Red wine
1/2 c Flour
1 c celery ; Medium-diced
1 c carrots ; Medium-diced
2 c onions ; Medium-diced

INSTRUCTIONS

* Note: See the "Emerils Essence Information" recipe which is included in this collection. In a large stock pot or braising pot, add the olive oil. Season the lamb shanks with salt and pepper. Season the flour with Emerils Essence. Dredge the lamb shanks in the seasoned 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 the onions to the pan and saute for 2 minutes. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, 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 1/2 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall of the bone. Season with salt and pepper. The shanks can be served alone with crusty bread or over blue cheese polenta. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A46 broadcast 04-11-1997) 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 04-23-1997 Recipe by: Emeril Lagasse

NOTES

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Braised Lamb Shanks

Black Pepper freshly ground
2 qt Lamb stock or dark stock
2 tb Garlic chopped
1/4 c Parsley
2 tb fresh thyme Chopped
1 c olive oil
1 lb New potatoes quartered
 Salt to taste
4 8-oz shanks Lamb
3 Bay Leaves
1 c Red wine
1/2 c Flour
1 c celery Medium-diced
1 c carrots Medium-diced
2 c onions Medium-diced

* Note: See the "Emerils Essence Information" recipe which is  included in this collection.    In a large stock pot or braising pot, add the olive oil. Season the  lamb shanks with salt and pepper. Season the flour with Emerils  Essence. Dredge the lamb shanks in the seasoned 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 the onions to the pan and saute for 2  minutes. Add the celery and carrots and continue to saute for 1  minute. Season with salt and pepper. Stir in the garlic, bay leaves,  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 1/2  hours, basting the shanks often, or until the sauce is stew-like and  the meat starts to fall of the bone. Season with salt and pepper. The  shanks can be served alone with crusty bread or over blue cheese  polenta. This recipe yields 4 servings.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EM-1A46 broadcast 04-11-1997) 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    04-23-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (705g)
Recipe Makes: 4

Calories: 952
Calories from Fat: 436 (46%)

Amt Per Serving		% DV

	Total Fat 48.4g	65 %
	Saturated Fat 18.4g	92 %
	Monounsaturated Fat 23.9g
	Polyunsanturated Fat 3.2g
Cholesterol 147.8mg		45 %
Sodium 219.7mg		8 %
Potassium 1748.6mg		46 %
Total Carbohydrate 59.2g		17 %
	Dietary Fiber 8g	32 %
	Sugars, other 51.2g
Protein 48g		69 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 952

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