Recipe
Stew (navarin Of Lamb)
Ingredients
- 8 lamb shanks (each about 2 1/2 inches long), well-trimmed
- 2 tablespoons Creole seasoning
- 2 tablespoons olive oil
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cups dry red wine
- 1/2 cup peeled, seeded and chopped tomatoes, fresh or canned
- 1/4 cup minced garlic
- 4 bay leaves
- 4 teaspoons chopped fresh thyme
- 2 teaspoons salt
- Freshly-ground black pepper
- 7 cups lamb or beef stock
- Garnish: chopped parsley
Directions
- Sprinkle lamb shanks with Creole seasoning. 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; sauté 1 minute. Stir in wine, tomatoes, garlic, bay leaves and thyme; cook 3 minutes. Season with salt and 4 turns of pepper, 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.
Recipe Details
- Source: Essence Of Emeril EE34 [4]
- Dish Type: Misc [5]
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