Braised Lamb Shanks a la Emeril Aka Osso Bucco Emeril
| Yield: | 4 Servings |
| Categories: | Main Dishes, Lamb |
| 2 | lb | Lamb shanks; cut 1 1/2" sections |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Oil; for sauteing | ||
| Flour; for dredging | ||
| 1 | c | Sliced onions |
| 1 | c | Sliced fennel bulbs |
| 1 | tb | Chopped garlic |
| 1 | c | Red wine |
| 2 | c | Chopped tomatoes |
| 3 | c | Light stock |
| 2 | tb | Chopped fresh oregano |
| 1/4 | c | Pitted Kalamata olives |
| 2 | oz | Feta cheese; crumbled |
| 1 | Recipe Saffron Rice; see * Note |
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