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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By patxcook
Austin, TX
on June 20, 2011
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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.
By mbell83273_6283568
Lanham, MD
on April 25, 2011
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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.
By zenjen1234
on December 14, 2010
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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.
Read all 13 reviews