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Funky Lamb Shanks

  • Yield: 4 servings


  • 1 cup bleached all-purpose flour
  • Essence to taste
  • 4 lamb shanks (about 1/2 pound each)
  • 3 tablespoons olive oil
  • 1 1/2 cups chopped yellow onions
  • 1/4 pound assorted exotic mushrooms, such as shiitakes, chanterelles, black trumpets, and oysters, wiped clean and sliced (about 4 cups)
  • Salt and freshly ground black pepper to taste
  • 2 cups dry red wine
  • 3 quarts Veal Stock
  • 2 tablespoons minced garlic
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1/4 cup finely chopped fresh parsley leaves
  • 1/2 pound new or small red potatoes, quartered
  • 1 tablespoon chopped green onions (green part only)


  • Put the flour in a large mixing bowl and season with Essence. Season the shanks with Essence, add the flour, and toss to coat evenly. Tap off any excess.
  • Heat the olive oil in a Dutch oven over medium heat. Add the shanks and sear for 4 minutes on each side. Add the onions and mushrooms, season with salt and pepper, and cook, stirring often, for 2 minutes. Add the wine, stock, garlic, and herbs and season with salt and pepper. Bring to a boil, cover, reduce the heat to medium-low, and simmer for 1 hour. Add the potatoes, season with more salt and pepper, and simmer until the meat begins to fall off the bones, 30 to 40 minutes. Remove the bay leaves.
  • Transfer the shanks and gravy to a large shallow bowl. Garnish with the green onions and serve hot.