INGREDIENTS

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" and "Buttermilk
Cornbread Dressing" recipes which are included in this collection.
Preheat the fryer. In a large stock pot or braising pot, add the
olive oil. Season the shanks with salt and pepper. Season the flour
with Emeril's Essence. Dredge the 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. Season with salt and pepper. 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 stock. Bring the liquid up to a
boil and reduce to a simmer. Add the shanks and continue to cook for
about 2 hours, basting the shanks often, or until the sauce is
stew-like and the meat starts to fall off the bone. Season with salt
and pepper if needed. Place the parsnips in the fryer and fry until
golden about 1 to 2 minutes, stirring constantly to prevent the
parsnips from sticking together. Remove the parsnips from the oil and
drain on a paper-lined plate. Season the parsnips with salt and
pepper. To serve, mound the Buttermilk Cornbread Dressing in the
center of the plate. Lay the shanks on top of the pudding and spoon
some of the gravy over the top. Sprinkle with parsley and garnish
with the fried parsnips. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B17 broadcast 03-18-1998) 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
03-18-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Nothing else ruins the truth like stretching it.”