Braised Lamb Shanks

1 Cup Olive oil
4 Lamb shanks -; (abt 8 Ounce ea)
Salt; to taste
Freshly-ground black pepper; to taste
1/2 Cup Flour
Emeril's Essence; see * Note
2 Cup Medium-diced onions
1 Cup Medium-diced carrots
1 Cup Medium-diced celery
2 Tablespoon Chopped garlic
3 Bay leaves
2 Tablespoon Chopped fresh thyme
1 Cup Red wine
1 Pound New potatoes; quartered
2 Quart Lamb or dark stock
1/4 Cup Parsley

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

In a large stock pot or braising pot, add the olive oil. Season the lamb
shanks with salt and pepper. Season the flour with Emeril's Essence. Dredge
the lamb shanks in the seasoned flour, coating each side completely. When
the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until
very brown on all sides. Remove the shanks and set aside. Add the onions to
the pan and saute for 2 minutes. Add the celery and carrots and continue to
saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay
leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine,
scraping the bottom and sides to loosen the browned particles. Add the
potatoes and stock. Bring the liquid up to a boil and reduce to a simmer.
Add the lamb shanks and continue to cook for about 1 to 1 1/2 hours, basting
the shanks often, or until the sauce is stew-like and the meat starts to
fall of the bone. Season with salt and pepper. The shanks can be served
alone with crusty bread or over blue cheese polenta. This recipe yields 4
servings.