Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
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 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.