In a large stock pot or braising pot, add the olive oil. Season the lamb shanks with salt and pepper. Season the flour with 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 over blue cheese polenta.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2303.49 Kcal (9644 kJ)
Calories from fat	1603.96 Kcal
		% Daily Value*
Total Fat	178.22g	274%
Cholesterol	388.51mg	130%
Sodium	4308.62mg	180%
Potassium	2085.53mg	44%
Total Carbs	62.02g	21%
Sugars	9.32g	37%
Dietary Fiber	11.29g	45%
Protein	98.64g	197%
Vitamin C	17.6mg	29%
Vitamin A	1.4mg	47%
Iron	16.1mg	90%
Calcium	273.6mg	27%

Amount Per 100 g
Calories	253.87 Kcal (1063 kJ)
Calories from fat	176.78 Kcal
		% Daily Value*
Total Fat	19.64g	274%
Cholesterol	42.82mg	130%
Sodium	474.86mg	180%
Potassium	229.85mg	44%
Total Carbs	6.83g	21%
Sugars	1.03g	37%
Dietary Fiber	1.24g	45%
Protein	10.87g	197%
Vitamin C	1.9mg	29%
Vitamin A	0.2mg	47%
Iron	1.8mg	90%
Calcium	30.2mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.