Beer-Braised Lamb Shanks

with pearl onions and raisins

(from The New York Times)

Ingredients Directions
  • 4 lamb shanks, 1 lb. each
  • salt and freshly ground pepper to taste
  • ¼ cup vegetable oil
  • 12 pearl onions, the size of golf balls
  • 2 large carrots, peeled and diced large
  • 1 large tomato, cored and finely diced
  • 2 tbs. minced garlic
  • 1 cup raisins
  • 3 12-ounce bottles dark beer
  • pint meat stock
  • ½ cup freshly ground sage

1. Preheat oven to 350°. Sprinkle lamb shanks with salt and pepper. In a large ovenproof sauté pan or other ovenproof pan with a lid, heat the oil over high heat until hot but not smoking. Add shanks and sear on all sides, 3 to 5 minutes a side. Remove from pan; set aside.

2. Drain all but about 2 tablespoons of the oil from the pan. Reduce the heat to medium, add the onions and carrots and sauté, stirring occasionally and scraping any browned bits from the bottom of the pan, until onions are lightly browned, 5 to 7 minutes. Add the tomato, garlic and raisins, and sauté, stirring frequently, for 2 minutes. Add the beer, bring to a boil, reduce heat to low and simmer for 5 minutes.

3. Add the stock, turn the heat to medium and bring to a boil. Add the lamb shanks, cover the pan and braise in preheated oven until the shanks are very tender, 60 to 80 minutes. Remove the shanks from the pan, skimming any grease from the sauce. If the sauce is not as thick as you like, place back on the burner over high heat and reduce to desired consistency. Stir in the sage, season to taste with salt and pepper, return the shanks to the sauce and serve.

Yield: 4 servings.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Nov 8 16:41:47 EST 1997