Lamb Shanks

Total Time:
26 hr 45 min
Prep:
30 min
Inactive:
24 hr
Cook:
2 hr 15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions
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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