Monday, February 15, 2010

Juicy Braised Rosemary Lamb Shanks

One of Emeril’s lamb shank recipes....
is a delightful treat in the winter. This is actually really easy to make, and lamb shanks are a delicious and affordable cut of meat to get at grocery stores. Cutting and preparing the ingredients take some time, waiting for the Dutch oven to cook everything down for 2 hours while the aromas fill your kitchen is torture, but it is totally worth the wait.
I followed the directions and made Emeril’s Essence - these are all ingredients mostly our pantry will have.
The original recipe is here


  • 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.

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