Lamb Shanks

Total Time:
26 hr 45 min
30 min
24 hr
2 hr 15 min

4 servings

  • Brine:
  • 1 gallon water
  • 1/2 cup sugar
  • 1/2 cup salt
  • 4 to 6 lamb shanks
  • Salt and freshly ground black pepper
  • Granulated garlic, to taste
  • All-purpose flour, to coat
  • 2 to 3-ounces virgin olive oil
  • 1 (96-ounce) can crushed tomatoes
  • 2 carrots, chopped
  • 3 celery stalks, chopped
  • 1 large yellow onion, chopped
  • 1 bulb fresh fennel, chopped
  • 4 cloves garlic, chopped
  • 1 cup red wine
  • 1 cup orange juice
  • 1/2 cup freshly chopped Italian parsley leaves, plus sprigs for garnish
  • 1/2 cup freshly chopped oregano leaves, plus sprigs for garnish
  • Italian Cheese, for garnish
For the brine:
  • Place the water, sugar, and salt into a large container. Carefully add the lamb shanks and soak for 24 hours.

  • Preheat oven to 350 degrees F.

  • Remove shanks from the brine and pat dry. Season with salt, pepper, and garlic, to taste.

  • Coat shanks with flour and saute in 2 to 3-ounces of virgin olive oil in a medium saute pan over medium-high heat until golden brown, about 5 minutes each side.

  • Place the shanks in a roasting pan with the crushed tomatoes.

  • In same saute pan that the shanks were seared in, saute the carrots, celery stalks, onion, fresh fennel and garlic until tender, about 5 minutes over medium-high heat. Remove from the heat and add to the roasting pan.

  • Deglaze saute pan with 1 cup each red wine and orange juice. Reduce by half and add to roasting pan.

  • Add 1/2 cup each fresh Italian parsley and fresh oregano to roasting pan. Cover and roast in oven for 2 hours or until tender. After 1 hour, turn shanks and cover for remaining time, making sure shanks are covered in the gravy.

  • Garnish with fresh oregano sprigs and parsley and your favorite Italian cheese. Best served with polenta!

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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4.6 18
Needs to cook for 3 hours not two...other than that it is the best way to fix lamb shanks<div><br /></div> item not reviewed by moderator and published
I did not find this to be very exciting at all. I do not see the need for brining, I think it would be better to marinate the shanks overnight in garlic and herbs. The OJ made the sauce too sweet and it lacked depth. There are better recipes than this. item not reviewed by moderator and published
Excellent! I finished it in the crock pot. What a lovely all-day aroma. item not reviewed by moderator and published
I'd never had shanks before but did luv lamb chops. I made it exactly as it says and it turned out great. Only problem was i had a migraine and couldn't enjoy iy after all the work i did. My husband that hated lamb actually really liked it. item not reviewed by moderator and published
I tried this recipe last year for Easter paired it with the polenta with garganzola. It was my first Easter dinner, and everyone loved it even though my polenta was watery. I still don't know what i did wrong on that one, but I decided that this would be my annual Easter dinner and I am getting ready to make it this Easter holiday. item not reviewed by moderator and published
I used two 28 oz. cans of crushed tomatoes and it was more than enough for 4 good sized shanks. The sauce is wonderful and I took others advice and added more veggies. The wine and orange juice gives a great flavor. The extra sauce will be used for a pasta topping or on top of the left over polenta. A great dish. item not reviewed by moderator and published
This meal was absolutely great! It was easy to prepare and very tasty. Since I use dried herbs more often fresh, I did cut the amount of herbs in half. Even at that, as I was liberally applying them at the end, when I "eyeballed" the amount I had already covered the top with, I stopped. I would recommend this dish to anyone. My husband will save the extra sauce for when he makes his homemade soup. item not reviewed by moderator and published
Wonderful receipe and especially good for cold weather. I used two lamb shanks and used only 1/2 gallon of water with 1/4 sugar and 1/4 salt. The same amount of vegetables and I didn't have a fennel, so that was omitted. Followed the receipe as stated and used a dutch oven with cover instead of a roasting pan. It came out moist and very flavorful. Served it with polenta to soak up all the sauce. item not reviewed by moderator and published
My first time making lamb shanks, WOW!! You will want to put that sauce on everything. I only used 2 shanks, 2 big cans of crushed tomatoes, about 60oz, and load up on the veggies! Alon.g with Giadas creamy polenta, and you will impress anyone item not reviewed by moderator and published
I wasn't sure if 96 oz of tomatoes was correct. It seemed like an awful lot of tomato. I used 2 large cans and still had an awful lot of sauce left over. The flavor was good and the recipe was easy. item not reviewed by moderator and published
The only lamb shanks I've had were years ago in London and Paris, and both were strong brown stews with rosemary etc. I loved them. On the other hand, this tomato-based dish moderated the lamb flavor a bit, and even my wife enjoyed it (she's not a lamb lover). I may use this even when people say they "don't like lamb." As others have said, the sauce is outstanding, and I hope to use it for many dishes in the week to come. I'll add more carrot and celery next time, since I loved bitting into those well-flavored chunks. I served this with Emerils' Mascarpone Polenta with lots of warm baguette, and it was a hit! item not reviewed by moderator and published
I ONLY HAVE ONE THING TO SAY. WOW!!!!!!!! item not reviewed by moderator and published
Yumm!! item not reviewed by moderator and published
We saw the show so we packed the boat and made a weekend out of it. Took the boat to Giusti's dock...the lamb shanks were out of this world...but the best part was the creamy polenta they served them on. If you could get that recipe it would really make the meal. Great bar and atmosphere. item not reviewed by moderator and published
I made this tonight for dinner. My entire family loved it. Lamb so moist and tender. Sauce so flavorful! All a taste bud sensation! Easy to make with lots of wonderful tomato sauce left over for pasta or any great Italian dish. The recipe was truely great as is. I can't wait to serve this to company. A side of risotto, a green salad, a nice glass of wine, ah what a meal ! item not reviewed by moderator and published
never been a huge fan of lamb, but this recipe is so good and very easy. I might use less sauce and more veggies next time. never made polenta before, so I paired it with some good mac/cheese, and garlic bread to soak up all that good sauce. item not reviewed by moderator and published
Watched the episode of "Diner's ,Drive-Ins and Dives where this recipe was shared. It looked so good we saved the episode in order to write down the ingredients later. However, I found it on your Web Site! Thanks for the normal ingredient conversiion. Wow! Fabulous recipe. I made it for Father's Day, followed the recipe as written. Everyone raved over it! The lamb fell off the bone and the sauce was "to die for". Saved the leftover sauce for pasta and Italian sausage sandwiches later. Definitely a repeat recipe!!!! We plan to visit Giusti's in the near future, since the restaurant is in our area, to see how close we came to the original! item not reviewed by moderator and published
This dish left me very satisfied and with an afterglow. I had to pack up all that left over sauce before I ate it all. It is that good! I prepared it with brown rice and a side salad. In my area of the country, I couldn't find lamb shanks or fresh fennel so I used a leg of lamb roast cut up into chunks and fennel seed. I know not the same but if it is this good these these two substitutions, following the real recipe, WOW. item not reviewed by moderator and published

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