*  Exported from  MasterCook  *
 
           BRAISED LAMB SHANKS A LA EMERIL AKA OSSO BUCCO EMERIL
 
 Recipe By     : ESSENCE OF EMERIL SHOW
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Imports                      Meat - Lamb
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        lamb shanks, cut -- 1 1/2 inch sections
                         Salt and pepper
                         Oil for sauteing
                         Flour for dredging
    1      cup           sliced onions
    1      cup           sliced fennel bulbs
    1      tablespoon    chopped garlic
    1      cup           red wine
    2      cups          chopped tomatoes
    3      cups          light stock
    2      tablespoons   chopped fresh oregano
      1/4  cup           pitted Kalamata olives
    2      ounces        Feta cheese, -- crumbled
 
 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 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 
 
 
 
                    - - - - - - - - - - - - - - - - - -