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Lamb Shanks Braised In Wine Sauce With Mint Orzo

  • Yield: 4 main-course servings


  • 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.