Navarin Of Lamb

Recipe Ingredients

8		Lamb shanks - (2 1/2" long ea) - well-trimmed
2 tablespoons	30ml	Bayou Blast - see * Note
2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Chopped onions
1 cup	110g / 3.9oz	Chopped celery
1 cup	110g / 3.9oz	Chopped carrots
2 cups	474ml	Dry red wine
1/2 cup	31g / 1.1oz	Peeled, seeded, chopped tomatoes - fresh or canned
1/4 cup	23g / 0.8oz	Minced garlic
4		Bay leaves
4 teaspoons	20ml	Chopped fresh thyme
2 teaspoons	10ml	Salt
		Freshly-ground black pepper
7 cups	1659ml	Lamb or beef stock
		Chopped parsley - for garnish

Recipe Instructions

Sprinkle lamb shanks with Bayou Blast. In a large deep skillet heat oil, add lamb and sear until shanks are browned on all sides, about 4 minutes. Add onions, celery and carrots; saute 1 minute. Stir in wine, tomatoes, garlic, bay leaves and thyme; cook 3 minutes. Season with salt and 4 turns of the pepper-mill, and add stock. Bring to a boil, reduce heat to simmering, cover and cook until meat is tender and sauce is reduced and syrupy, about 1 hour.

To serve, divide lamb shanks among 4 plates, spoon sauce over and garnish with parsley.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-034 broadcast 02-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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