In a large Dutch oven, heat vegetable oil over high heat until very hot.
Season shanks on both sides with the Essence, transfer to Dutch oven and cook until browned on both sides, about 3 to 4 minutes per side. Transfer shanks to a plate and set aside. Add onion, celery, carrots and mushrooms to the Dutch oven and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 7 minutes.
Add garlic, bay leaves, thyme, and rosemary and cook for 2 minutes. Add red wine and stir well with a wooden spoon, scraping bottom of pan to loosen any bits. Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper, salt, and black pepper and stir well to combine.
Return shanks to the Dutch oven and bring sauce to a boil. Cover Dutch oven, lower heat to a simmer and cook for 5 hours, stirring occasionally, or until shanks are tender. Taste the sauce and adjust seasoning if necessary. Serve immediately, with sauce ladled over Basil-Mashed Potatoes. Serve with Sauteed Fennel and Leeks.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Basil-mashed Potatoes:
In a saucepan combine potatoes with enough water to cover by 1 inch and add 1 1/2 teaspoons salt. Bring to a boil, reduce heat to a simmer, and cook until potatoes are fork-tender, about 15 to 20 minutes.
Drain potatoes in a colander. Add butter and milk to the saucepan and heat until butter is melted. Return potatoes to the saucepan, add sour cream, and mash with a potato masher until desired smoothness is achieved. Season with more salt (if necessary) and black pepper. Stir in chopped basil and serve immediately.
Yield: 4 servings
Sauteed Fennel and Leeks:
Heat a medium sized saute pan over medium high heat. Add olive oil. Add fennel and saute for 3 minutes, until translucent. Add leeks and season with salt and pepper. Saute until fennel and leeks are tender, another 4 minutes. Add lemon zest and butter and toss. Adjust seasoning and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	867.06 Kcal (3630 kJ)
Calories from fat	333.01 Kcal
		% Daily Value*
Total Fat	37g	57%
Cholesterol	52.26mg	17%
Sodium	5617.98mg	234%
Potassium	1671.48mg	36%
Total Carbs	95.92g	32%
Sugars	13.72g	55%
Dietary Fiber	15.63g	63%
Protein	17.91g	36%
Vitamin C	31.7mg	53%
Vitamin A	0.6mg	22%
Iron	5.2mg	29%
Calcium	371.6mg	37%

Amount Per 100 g
Calories	89.34 Kcal (374 kJ)
Calories from fat	34.31 Kcal
		% Daily Value*
Total Fat	3.81g	57%
Cholesterol	5.38mg	17%
Sodium	578.84mg	234%
Potassium	172.22mg	36%
Total Carbs	9.88g	32%
Sugars	1.41g	55%
Dietary Fiber	1.61g	63%
Protein	1.84g	36%
Vitamin C	3.3mg	53%
Vitamin A	0.1mg	22%
Iron	0.5mg	29%
Calcium	38.3mg	37%

* 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.

Tastes

salty
savory
bitter
sweet

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