Beer-Braised Lamb Shanks with Pearl Onions and Raisins Recipe
Ingredients:
For the Lamb Shanks:
- 4 lamb shanks
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup raisins
- 2 cups beef or lamb broth
- 1 cup dark beer (such as stout or porter)
- 2 bay leaves
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
For the Pearl Onions:
- 1 cup pearl onions, peeled
- 2 tablespoons butter
- 2 tablespoons sugar
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 325°F (160°C).
- Season the lamb shanks generously with salt and pepper. Heat olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Add the lamb shanks and sear on all sides until nicely browned. Remove the lamb shanks from the pot and set aside.
- Add chopped onion, minced garlic, diced carrots, and diced celery in the same pot. Cook until the vegetables are softened, about 5 minutes.
- Add the raisins, beef or lamb broth, dark beer, bay leaves, rosemary, and thyme to the pot. Bring to a simmer, then return the lamb shanks to the pot. Cover with a lid or aluminum foil.
- Transfer the pot to the preheated oven and braise for 2 to 2 1/2 hours, or until the lamb shanks are fork-tender and easily pull away from the bone.
- While the lamb shanks are cooking, prepare the pearl onions. In a separate saucepan, melt butter over medium heat. Add pearl onions and sauté for about 5 minutes, until lightly golden.
- Sprinkle sugar over the pearl onions and cook for another 2-3 minutes, until the sugar caramelizes and coats the onions. Season with salt and pepper to taste. Set aside.
- Once the lamb shanks are done, carefully remove them from the pot and set them aside. Strain the braising liquid into a separate saucepan, discarding the solids. Skim off any excess fat from the braising liquid.
- Bring the braising liquid to a boil and cook for 5-7 minutes or until it thickens and reduces slightly. Taste and adjust seasoning as needed.
Serve the lamb shanks over mashed potatoes or creamy polenta, topped with pearl onions and a drizzle of the reduced braising liquid. Enjoy your delicious beer-braised lamb shanks with pearl onions and raisins!