Funky lamb shanks

4 servings

Ingredients

Quantity Ingredient
4.00 lamb shanks -; (8 oz ea)
1.00 cup flour
1 emeril's essence; see * note
3.00 tablespoon olive oil
1½ cup julienne onions
4.00 cup sliced assorted wild mushrooms
1 (chantrelles; shiitake, black trumpets,
2.00 cup red wine
3.00 quart lamb stock
2.00 tablespoon minced garlic
2.00 bay leaves
4.00 fresh sprigs of thyme
¼ cup finely-chopped parsley
½ pounds new potatoes; quartered
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 tablespoon chopped green onions
2.00 tablespoon brunoise red peppers

Directions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

In a Dutch oven, heat the olive oil. Toss the shanks with flour and Emeril's Essence. Sear the shanks in the hot oil. Sear for 2 to 3 minutes on each side. Add the onions and mushrooms and cook for 2 minutes, or until the vegetables wilt slightly. Add the red wine, stock, garlic, and herbs. Season with salt and pepper. Bring the liquid up to a boil, cover and reduce to a simmer. After simmering for 30 minutes, add the potatoes. Continue simmering for 30 to 40 minutes or until the meat falls off the bone. Season with salt and pepper. Spoon the shanks and gravy in a shallow bowl. Garnish with green onions and brunoise peppers. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2401 broadcast 12-02-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-12-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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