Recipe - Braised Lamb Shanks A La Emeril Aka Osso Bucco Emeril

2 pound Lamb shanks; cut 1 1/2"
sections
Salt; to taste
Freshlyground black pepper;
to taste
Oil; for sauteing
Flour; for dredging
1 cup Sliced onions
1 cup Sliced fennel bulbs
1 tablespoon Chopped garlic
1 cup Red wine
2 cup Chopped tomatoes
3 cup Light stock
2 tablespoon Chopped fresh oregano
One fourth cup Pitted Kalamata olives
2 ounce Feta cheese; crumbled
1 Recipe Saffron Rice; see *
Note

* Note: See the "Saffron Rice" recipe which is included in this collection.

Preheat oven to 400 degrees.

Highly season the lamb shanks on both sides with salt and pepper. Heat 1/2
cup oil in a large Dutch oven. Dredge the shanks in the flour, shake off
any excess flour. Sear the shanks on both sides until golden brown. Add the
onions, fennel, and garlic. Cook for 4 minutes, moving everything around to
ensure it's all cooking. Add the wine, tomatoes and stock. Bring to a boil,
cover and place in the oven. Cook for 1 One half hours or until the meat is so
tender it falls from the bone. Adjust the seasonings. Remove from the Dutch
oven and place on a platter. Top with chopped oregano, olives, and feta.
Serve with Saffron Rice.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2259 broadcast 11071997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11131997

Recipe by: Emeril Lagasse