No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Stew (navarin Of Lamb)

  • Yield: 4 servings


  • 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


  • 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.