| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Emlive01 |
6 |
servings |
INGREDIENTS
| 4 |
tb |
Butter; plus |
| 1 |
ts |
Butter |
| 2 |
|
Veal shanks -; (6 oz ea) |
| 1/2 |
c |
Flour |
|
|
Emeril's Essence; see * Note |
| 1 |
c |
Diced onions |
| 1/2 |
c |
Diced celery |
| 1/2 |
c |
Diced carrots |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
lb |
White navy beans |
| 10 |
c |
Water |
| 2 |
|
Bay leaves |
| 2 |
|
Ham hocks -; (4 to 6 oz ea) |
| 1/2 |
lb |
Andouille sausage links; cut 4 equal portions |
| 1/2 |
lb |
Smoked sausage; cut equal 4 portions |
| 3/4 |
c |
Dried fine bread crumbs |
| 1/2 |
c |
Grated Parmesan Cheese |
| 3 |
tb |
Chopped parsley |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is
included in this collection.
Preheat the oven to 400 degrees. Butter a 13- by 9- by 2-inch
rectangle pan with 1 teaspoon of the butter. In a large saucepan,
melt the remaining butter. Season the veal shanks with Emeril's
Essence. Season the flour with Essence. Dust shanks with seasoned
flour. Sear the shanks for 3 minutes on each side, or until golden.
Remove from the pan and set aside. Add the onions, celery, and
carrots. Season with salt and pepper. Saute for 3 to 4 minutes, or
until slightly wilted. Add the beans, water, ham hocks, shanks and
bay leaves and bring to a boil. Season with salt and pepper. Reduce
heat to medium-low and cook until beans are tender and most of the
water is absorbed, about 2 hours. Add the sausages and cook for 30
minutes. Reseason the mixture if necessary. Remove the ham hocks and
shanks. After the meat has cooled, using a fork, shred the meat into
small pieces. Add the shredded meat to the bean mixture. Pour the
mixture into the prepared pan. For the Gratine, in a mixing bowl,
combine the bread crumbs, cheese, parsley, and olive oil. Season with
salt and pepper. Mix well. When the bean-meat mixture is cooked,
spoon the grantine evenly over the top and bake for 10 minutes or
until lightly browned. Serve warm. This recipe yields 6 to 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B30 broadcast 03-31-1998) 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
04-15-1998
Recipe by: Emeril Lagasse
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