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Wednesday, December 31, 2014

Braised Lamb Shanks

Not my picture, I will replace with my picture as soon as the dish is complete!

1 cup olive oil
1/2 cup flour
4 lamb shanks (about 8 ounces each)
2 cups medium diced onions
1 cup medium diced carrots
1 cup medium diced celery
2 tablespoons chopped garlic
3 bay leaves
2 tablespoons chopped fresh thyme
1 cup red wine
1 pound new potatoes, quartered
2 quarts lamb or dark stock
1/4 cup parsley
1 tblsp. Essence

Recipe for Emerils Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.Yield: 2/3 cupRecipe Courtesy of Emeril Lagasse

In a large stock pot or braising pot, add the olive oil. Season the lamb shankswith salt and pepper. Season the flour with Essence. Dredge the lambshanks in the seasoned flour, coating each side completely. When the oil ishot, sear the shanks for 2 to 3 minutes on each side, or until very brown onall sides. Remove the shanks and set aside. Add the onions to the pan andsaute for 2 minutes. Add the celery and carrots and continue to saute for 1minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping thebottom and sides to loosen the browned particles. Add the potatoes andstock. Bring the liquid up to a boil and reduce to a simmer. Add the lambshanks and continue to cook for about 1 to 1 1/2 hours, basting the shanksoften, or until the sauce is stew­like and the meat starts to fall of the bone.Season with salt and pepper.

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