| 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
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