BRAISED LAMB SHANKS A LA EMERIL AKA OSSO BUCC

      Title: BRAISED LAMB SHANKS A LA EMERIL AKA OSSO BUCC
  Categories: New imports, Meat - lamb
       Yield: 4 Servings
  
  
         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
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