Beer-braised Lamb Shanks

Description
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.

Ingredients

 * 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

Directions

 * 1) Preheat oven to 350.
 * 2) Sprinkle lamb shanks with salt and pepper.
 * 3) In a large ovenproof sauté pan or other ovenproof pan with a lid, heat the oil over high heat until hot but not smoking.
 * 4) Add shanks and sear on all sides, 3 to 5 minutes a side.
 * 5) Remove from pan and set aside.
 * 6) Drain all but about 2 tablespoons of the oil from the pan.
 * 7) 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.
 * 8) Add the tomato, garlic and raisins, and sauté, stirring frequently, for 2 minutes.
 * 9) Add the beer, bring to a boil, reduce heat to low and simmer for 5 minutes.
 * 10) Add the stock, turn the heat to medium and bring to a boil.
 * 11) Add the lamb shanks, cover the pan and braise in preheated oven until the shanks are very tender.
 * 12) Remove the shanks from the pan, skimming any grease from the sauce.
 * 13) If the sauce is not as thick as you like, place back on the burner over high heat and reduce to desired consistency.
 * 14) Stir in the sage, season to taste with salt and pepper, return the shanks to the sauce and serve.

Contributed by
Cat's Recipes Y-Group