| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Essnce07 | 4 | servings | |
INGREDIENTS
| 8 | Lamb shanks – (2 1/2. long ea); well-trimmed | |
| 2 | tb | Bayou Blast; see * Note |
| 2 | tb | Olive oil |
| 1 | c | Chopped onions |
| 1 | c | Chopped celery |
| 1 | c | Chopped carrots |
| 2 | c | Dry red wine |
| 1/2 | c | Peeled; seeded, chopped tomatoes, fresh or canned |
| 1/4 | c | Minced garlic |
| 4 | Bay leaves | |
| 4 | ts | Chopped fresh thyme |
| 2 | ts | Salt |
| Freshly-ground black pepper | ||
| 7 | c | Lamb or beef stock |
| Chopped parsley; for garnish |
INSTRUCTIONS
Sprinkle lamb shanks with Bayou Blast. In a large deep skillet heat oil, add lamb and sear until shanks are browned on all sides, about 4 minutes. Add onions, celery and carrots; saute 1 minute. Stir in wine, tomatoes, garlic, bay leaves and thyme; cook 3 minutes. Season with salt and 4 turns of the pepper-mill, and add stock. Bring to a boil, reduce heat to simmering, cover and cook until meat is tender and sauce is reduced and syrupy, about 1 hour. To serve, divide lamb shanks among 4 plates, spoon sauce over and garnish with parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-034 broadcast 02-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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