- 8 lamb shanks (each piece about 2 1/2 inches long) (have your butcher saw them for you)
- 2 tablespoons Emerilís 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 Italian plum tomatoes
- 1/4 cup minced garlic
- 4 bay leaves
- 4 teaspoons chopped fresh thyme
- 2 teaspoons salt
- 4 turns freshly ground black pepper
- 7 cups Lamb or Beef Stock
- 3 cups Mint Orzo
- Sprinkle the lamb shanks all over with the Creole Seasoning.
- Heat the oil in a large nonreactive skillet over high heat and sear the shanks until brown on all sides, for about 4 minutes total. Add the onions, celery, and carrots and sautÈ for 1 minute. Stir in the wine, tomatoes, garlic, bay leaves, and thyme and simmer for 3 minutes.
- Stir in the salt, pepper, and stock and bring to a boil. Reduce the heat to low, cover the skillet, and simmer until the meat is tender and the sauce syrupy, for about 1 hour. Baste occasionally.
- While the lamb is simmering, prepare the Mint Orzo, and cover to keep warm.
- To serve, spread 3/4 cup of the Mint Orzo on each of 4 plates and top with 2 lamb shanks. Drizzle with some of the sauce from the pan, if there is any.
Curry Crusted Lamb Chops With Garlic Wine Sauce And Potato Shallot Custards
Rack Of Lamb With Creole Mustard Crust, Rosemary Jus, And Apple Mint Relish
Quail Milton with Wild Mushroom-Andouille Duxelles and Port Wine Sauce
Mussels With Saffron Wine Sauce
Sauteed Escolar With Curry Oil And Apple Mint Couscous
Pork Medallions With Braised Red And Green Cabbages And Roasted Shallots
Paneed Chicken with Creamed Garlic Potatoes and Braised Kale
Stuffed Leg Of Lamb With Stewed Lentils
Garlic Wine Sauce