Italian sausage and clam linguine is full of savoriness.
Wednesday, February 24, 2010
Monday, February 15, 2010
- 1 cup all purpose flour
- 1 tablespoon Essence, recipe follows
- 4 large lamb shanks
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 1/2 cups chopped yellow onions
- 3/4 cup chopped carrots
- 3/4 cup chopped celery
- 2 tablespoons minced garlic
- 2 cups dry red wine
- 1 cup peeled, seeded and chopped tomatoes
- 2 bay leaves
- 2 tablespoons freshly chopped parsley leaves
- 1 tablespoon minced fresh rosemary leaves
- 2 sprigs fresh thyme
- 4 cups chicken broth
- Emeril’s Essence
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.
In a shallow dish, combine the flour and Essence. ( Emeril’s Essence listed above)
Season the lamb with generously with salt and pepper, then dredge the lamb shanks in the seasoned flour, shaking to remove excess.
In a large Dutch oven, heat 2 tablespoons olive oil and also 2 tablespoons of butter over medium-high heat until hot. Add the lamb shanks, in batches if necessary to prevent overcrowding, and cook until well-browned on all sides, 6 to 8 minutes. Remove the shanks from the pan and set aside. Add the onions, carrots, and celery to the pan, and cook, stirring, until soft and caramelized around the edges, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and bring to a boil over high heat, stirring to deglaze the pan. Cook until reduced by half. Add the
tomatoes and bay leaves and cook, stirring, for 1 minute. Add 2 tablespoons of the parsley, the rosemary, thyme, chicken broth, and reserved shanks and bring to a boil. Reduce the heat to a simmer, season with salt and pepper, cover tightly, and cook, turning the meat occasio
nally, until the meat is tender and falling from the bone, 1 1/2 to 2 hours.
Voila! Juicy, tender and delicious.