- 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
DirectionsFor 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.
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.
Recipe courtesy of Mark Morais, owner of Giusti's in Walnut Grove, CA
Recipe courtesy of Vic "Vegas" Moea