Ingredients
- 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
- Essence, recipe follows
Directions
In a large stock pot or braising pot, add the olive oil. Season the lamb shanks with salt and pepper. Season the flour with Essence. Dredge the lamb shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and saute for 2 minutes. Add the celery and carrots and continue to saute for 1 minute. 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 the bottom and sides to loosen the browned particles. Add the potatoes and stock. Bring the liquid up to a boil and reduce to a simmer. Add the lamb shanks and continue to cook for about 1 to 1 1/2 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall of the bone. Season with salt and pepper. The shanks can be served alone with crusty bread over blue cheese polenta.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 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 cup
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By morriskristen_9...
seattle, WA
on September 19, 2009
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My husband and I stuffed ourselves with this meal. I put green beans in the juice to cook and they picked up all the great flavors. Lamb was moist and delicious. Had to thicken up the gravy for the mashed, but it was overall heavenly and not too difficult. I skipped the baby onions and just chopped one up, used cab sav which blended nicely. Great meal
By jdelong15_8038063
Park City, UT
on July 22, 2007
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This was a great meal but let me give you a few tips. 1. Use about half of the oil. You want the lamb to stick a little and create the brown bits (the love. 2. Use less stock or more vegetables if you want a thicker meal. I found after 1.5 hours the lamb was ready but the sauce wasn't thick. 3. Definitely make your own stock or buy an organic with low sodium. The recipe tells you to salt and pepper three to four times. If your stock is salty you will be pounding waters like I am right now before heading to bed. 4. If you want to keep the sauce runny, do what I did. Transfer a cup and a half of sauce to a small pot and bring to a boil. Throw in a cup and a half of couscous and cook in the broth. I served the shanks on the couscous with the sauce over the top. Yummy.
By mojerm_5268971
Eureka, CA
on September 04, 2006
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There was no direction about adding the potatoes and browning them before deglazing. I added them after the broth and they came out mushy. The rest of the recipe was excellent. The lamb was top notch!
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