- **SEO-Friendly Ingredients List for Braised Lamb Shanks à la Emeril (Osso Buco Emeril Style)**
- High-quality lamb shanks
- Olive oil
- Garlic cloves, minced
- Onions, sliced
- Carrots, peeled and halved
- Celery stalks, chopped
- Fresh thyme leaves
- Bay leaves
- Tomato paste
- Red wine (preferably a full-bodied variety like Cabernet Sauvignon or Merlot)
- Beef broth
- Salt and pepper to taste
- Sugar for color and flavor enhancement
- Rosemary sprigs, optional
- Fresh parsley, chopped, for garnish
This list is optimized with SEO-friendly keywords to ensure your recipe stands out in search results. Each ingredient is included to capture the authentic flavor profile of Emeril's Osso Buco style, ensuring a rich and flavorful dish.
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Steps
### Osso Buco Emiril Style: A Step-by-Step Guide
**Osso Buco**, a classic Italian dish, is elevated here by Emeril Lagasse's signature style, transforming it into a richly flavorful and tender braised lamb shank recipe. Follow these detailed steps to create this mouthwatering dish.
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#### Ingredients:
- 4 lamb shanks
- Salt and pepper, to taste
- Olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 1 stalk celery, sliced
- 1 cup red wine (preferably a bold, full-bodied variety)
- 4 cups beef broth
- 1 tbsp tomato paste
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tsp dried thyme
- 3 tbsp unsalted butter
- Fresh parsley, chopped for garnish
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### Step-by-Step Instructions:
#### 1. **Preparation of Lamb Shanks**
- Season the lamb shanks generously with salt and pepper.
- Heat a large Dutch oven over medium-high heat and add olive oil.
#### 2. **Sear the Lamb Shanks**
- Brown the lamb shanks on all sides, about 3-4 minutes per side. Remove from the pot and set aside.
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#### 3. **Cooking Vegetables**
- Add chopped onions to the Dutch oven and sauté until translucent, approximately 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
#### 4. **Adding Additional Vegetables**
- Stir in sliced carrots and celery, then cook for about 3-4 minutes or until slightly softened.
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#### 5. **Deglazing with Wine**
- Pour red wine into the Dutch oven and scrape up any browned bits from the bottom of the pot.
- Add beef broth, tomato paste, rosemary sprigs, bay leaves, and thyme.
- Return the lamb shanks to the pot, making sure they are submerged in the liquid.
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#### 6. **Braising Process**
- Bring the mixture to a boil, then reduce heat and cover with a tight-fitting lid.
- Allow it to braise for about 2-3 hours or until the meat is very tender and easily pulls away from the bone.
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#### 7. **Finishing Touches**
- About 15 minutes before serving, remove the shanks from the pot and place them in a warm oven to keep them at the right temperature.
- Skim any fat that has risen to the surface of the braising liquid.
- Mix in butter and let it melt into the sauce.
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#### 8. **Serving**
- Return the lamb shanks to the pot or transfer to individual serving plates.
- Spoon over the rich, flavorful sauce.
- Garnish with chopped fresh parsley before serving.
### Tips for Perfect Osso Buco:
- Use a robust red wine that can stand up to the complexity of the dish.
- Ensure your Dutch oven is well seasoned and non-stick to avoid sticking.
By following these steps, you’ll be able to create an exquisite osso buco inspired by Emeril Lagasse. This hearty and flavorful dish is sure to impress guests or serve as a comforting family meal. Enjoy!