Title: Navarin of Lamb
Categories: Essnce07
Yield: 4 servings

8 Lamb shanks - (2 1/2” long
-ea); well-trimmed
2 tb Bayou Blast; see * Note
2 tb Olive oil
1 c Chopped onions
1 c Chopped celery
1 c Chopped carrots
2 c Dry red wine
1/2 c Peeled; seeded, chopped
-tomatoes, fresh or canned
1/4 c Minced garlic
4 Bay leaves
4 ts Chopped fresh thyme
2 ts Salt
Freshly-ground black pepper
7 c Lamb or beef stock
Chopped parsley; for garnish

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.

Recipe 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

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

03-08-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.