*  Exported from  MasterCook  *

          Braised Lamb Shanks A La Emeril AKA Osso Bucco Emeril

Recipe By     : Essence Of Emeril Show
Serving Size  : 4    Preparation Time :0:00
Categories    : Lamb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lb            Lamb shanks --
                        - cut into 1-1/2" sections
                        Salt and pepper
                        Oil -- for sauteing
                        Flour -- for dredging
   1      c             Onions -- sliced
   1      c             Fennel bulbs -- sliced
   1      tb            Garlic -- chopped
   1      c             Red wine
   2      c             Tomatoes -- chopped
   3      c             Light stock
   2      tb            Fresh oregano -- chopped
     1/4  c             Kalamata olives -- pitted
   2      oz            Feta cheese -- crumbled

Preheat oven to 400 F. 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 1-1/2 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.

Yield: 4 Servings


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