| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Main dish, Lamb |
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 1/2
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 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.
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
Recipe by: Emeril Lagasse
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