🫙 From the Spice Rack
Braised Lamb Shanks a La Emeril Aka Osso Bucco Emeril
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...
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Ingredients8 items
Ingredients
- 2pounds lamb shanks, cut -- 1 1/2 inch sections
- 1cupsliced fennel bulbs
- 1tablespoonchopped garlic
- 1cupred wine
- 2cups chopped tomatoes
- 3cups light stock
- 2tablespoons chopped fresh oregano
- 1/4cuppitted kalamata olives
Directions
- 1
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
- 2
Highly season the lamb shanks on both sides with salt and pepper
- 3
Heat 1/2 cup oil in a large Dutch oven
- 4
Dredge the shanks in the flour, shake off any excess flour
- 5
Sear the shanks on both sides until golden brown
- 6
Add the onions, fennel, and garlic
- 7
Cook for 4 minutes, moving everything around to ensure it's all cooking
- 8
Add the wine, tomatoes and stock