Ingredients
- 4 (1/2 pound) lamb shanks
- 1 cup flour
- Essence, recipe follows
- 3 tablespoons olive oil
- 1 1/2 cups julienne onions
- 4 cups sliced assorted wild mushrooms (Chantrelles, Shiitake, Black Trumpets, Oysters, etc.)
- 2 cups red wine
- 3 quarts lamb stock
- 2 tablespoons minced garlic
- 2 bay leaves
- 4 fresh sprigs of thyme
- 1/4 cups finely chopped parsley
- 1/2 pound new potatoes, quartered
- Salt and black pepper
- 2 tablespoons chopped green onions
- 2 tablespoons brunoise red peppers
Directions
In a Dutch oven, heat the olive oil. Toss the shanks with flour and 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.
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 bsavage_2447585
Houston, TX
on December 20, 2005
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Lamb has a rather musty smell to begin with, and this recipe didn't help things much. Not one of his better efforts.
By cdhomestead_1967955
Paradise, CA
on February 13, 2005
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This recipe took considerable more time to prepare (two hours longer than the 40 minutes the recipe calls for to cook the shanks. I wasn't able to find all of the mushrooms listed in the recipe but of those I did find, I wasn't too thrilled about the oysters or trumpets. However, my husband and I did enjoy the lamb shanks so much I've made this again, this time leaving out the oyster and trumpet mushrooms and substituting with chantrelles and buttons.
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