Purchased from the Cummings estate in Durant, Oklahoma in 1987. Dated 1968. Another used by my catering partner. He loves it and says it always a big hit when he serves this.
- Contributed by Cat's Recipes Y-Group
- 4 lamb shanks
- salt and freshly ground pepper to taste
- ¼ cup vegetable oil
- 12 pearl onions
- 2 large carrots, peeled and diced large
- 1 large tomato, cored and finely diced
- 2 tablespoons minced garlic
- 1 cup golden raisins
- 3 bottles dark beer
- 1 pint beef stock
- ½ cup freshly ground sage
- Preheat oven to 350°F.
- 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 and set aside.
- 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.
- 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.
- 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.