Instructions: In a Dutch oven, heat the olive oil. Toss the shanks with flour and Emerils Essence. Sear the shanks in the hot oil. Sear for 2 to 3 minutes on each side. Add the onions and mushrooms and cook for 2 minutes, or until the vegetables wilt slightly. Add the red wine, stock, garlic, and herbs. Season with salt and pepper. Bring the liquid up to a boil, cover and reduce to a simmer.

After simmering for 30 minutes, add the potatoes. Continue simmering for 30 to 40 minutes or until the meat falls off the bone. Season with salt and pepper. Spoon the shanks and gravy in a shallow bowl. Garnish with green onions and brunoise peppers.

This recipe yields 4 servings.

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