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Title: Braised Lamb Shanks A La Emeril Aka Osso Bucco Emeril
Yield: 4 Servings

Ingredients

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

Instructions

* 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 1/2cup 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 aroundto ensure it's 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.
This recipe yields 4 servings.

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

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Contributor: Emeril Lagasse

Preparation Time: 0:00

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