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1
Place the water, sugar, and salt into a large container.
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2
Carefully add the lamb shanks and soak for 24 hours.
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3
Preheat oven to 350 degrees F.
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4
Remove shanks from the brine and pat dry.
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5
Season with salt, pepper, and garlic, to taste.
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6
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.
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7
Place the shanks in a roasting pan with the crushed tomatoes.
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8
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.
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9
Remove from the heat and add to the roasting pan.
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10
Deglaze saute pan with 1 cup each red wine and orange juice.
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11
Reduce by half and add to roasting pan.
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12
Add 1/2 cup each fresh Italian parsley and fresh oregano to roasting pan.
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13
Cover and roast in oven for 2 hours or until tender.
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14
After 1 hour, turn shanks and cover for remaining time, making sure shanks are covered in the gravy.
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15
Garnish with fresh oregano sprigs and parsley and your favorite Italian cheese.
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16
Best served with polenta!
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17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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18
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.
