Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb lamb shanks, cut -- 1 1/2
: inch sections
: Salt and pepper
: Oil for sauteing
: Flour for dredging
1 c sliced onions
1 c sliced fennel bulbs
1 TB chopped garlic
1 c red wine
2 c chopped tomatoes
3 c light stock
2 TB chopped fresh oregano
1/4 c pitted Kalamata olives
2 oz Feta cheese, -- crumbled

Preheat oven to 400 degrees. Highly season the lamb shanks on both
sides with salt and pepper. Heat 1/2 cup oil in a large Dutch oven.
Dredge the shanks in the flour, shake off any excess flour. Sear the
shanks on both sides until golden brown. Add the onions, fennel, and
garlic. Cook for 4 minutes, moving everything around to ensure it's
all cooking. Add the wine, tomatoes and stock. Bring to a boil, cover
and place in the oven.

Cook for 1 1/2 hours or until the meat is so tender it falls from the
bone. Adjust the seasonings. Remove from the Dutch oven and place on
a platter. Top with chopped oregano, olives, and feta.

Yield: 4 servings

Recipe By : ESSENCE OF EMERIL SHOW

Date: 09/26/96

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