INGREDIENTS

INSTRUCTIONS

* Note: See the "Emeril's 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 Emeril's
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
Converted by MM_Buster v2.0l.

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