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February 2019

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Braised Lamb Shanks a La Emeril Aka Osso Bucco Emeril Recipe

Braised Lamb Shanks a La Emeril Aka Osso Bucco Emeril recipe and other cutch oven recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Braised Lamb Shanks a La Emeril Aka Osso Bucco Emeril recipe  PDF



2 pounds lamb shanks, cut 1 1/2 inch sections
Salt and pepper Oil for sauteing Flour for dredging 1 cup sliced onions
1 cup sliced fennel bulbs
1 tablespoon chopped garlic
1 cup red wine
2 cups chopped tomatoes
3 cups light stock
2 tablespoons chopped fresh oregano
1/4 cup pitted Kalamata olives
2 ounces Feta cheese, crumbled

Preheat oven to 400 degrees. Highly season the lamb shanks on both sides with salt and pepper. Heat 1/2 cup oil in a large Dutch oven. Dredge the shanks in the flour, shake off any e cess flour. Sear the shanks on both sides until golden brown. Add the onions, fennel, and garlic. Cook for 4 minutes, moving everything around to ensure it's all cooking. Add the wine, tomatoes and stock. Bring to a boil, cover and place in the oven.
Cook for 1 1/2 hours or until the meat is so tender it falls from the bone. Adjust the seasonings. Remove from the Dutch oven and place on a platter. Top with chopped oregano, olives, and feta.

Braised Lamb Shanks a La Emeril Aka Osso Bucco Emeril recipe and other cutch oven recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
565 people have voted
Last Reviewed on 2019-02-22



Friday, Feb 22 2019 Download & Print Braised Lamb Shanks a La Emeril Aka Osso Bucco Emeril recipe  PDF   Cutch Oven recipes RSS   New

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