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Braised Lamb Shanks A La Aka Osso Bucco

Make Braised Lamb Shanks A La Emeril Aka Osso Bucco Emeril at home with Sliced Onions, Sliced Fennel Bulbs, Chopped Garlic, Red Wine, and Chopped Tomatoes. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 1 cup
• 1 tbsp
• 1 cup
• 2 cup
• 3 cup
• 2 tbsp
• 1/4 cup
• 2 oz

Method (preview)

1. 1

   Preheat oven to 400 degrees. Highly season the lamb shanks on both sides with salt and pepper.

2. 2

   Heat 1/2 cup oil in a large Dutch oven. Dredge the shanks in the flour, shake off any excess flour.

3. 3

   Sear the shanks on both sides until golden brown.

4. 4

   Add the onions, fennel, and garlic.

5. 5

   Cook for 4 minutes, moving everything around to ensure it's all cooking.

6. 6

   Add the wine, tomatoes and stock.

7. 7

   Bring to a boil, cover and place in the oven.

8. 8

   Cook for 1 1/2 hours or until the meat is so tender it falls from the bone. Adjust the seasonings.

9. 9

   Remove from the Dutch oven and place on a platter. Top with chopped oregano, olives, and feta.