Lemony beef shanks

Yield: 6 Servings

Measure Ingredient
1 \N 12 ounce can beer
1 \N 6 ounce can tomato paste
¼ cup Quick mixing flour; (Wondra)
¼ teaspoon Salt
¼ teaspoon Freshly ground pepper
4 \N Cloves garlic; minced
1 medium Onion; thinly sliced
½ pounds Fresh white mushrooms; sliced
3 \N Carrots; peeled and sliced
1¼ pounds Red potatoes; scrubbed/in 1\" cubes
2½ pounds Beef shank; trimmed of fat (2
\N \N 1/2 to 2 3/4)
1 can Be bonelss
1 tablespoon Grated lemon zest
2 tablespoons Lemon juice

In a 3½ quart electric slow cooker, mix together the beer and tomato paste. Whisk in the flour, salt, pepper and garlic until well-blended. Stir in the onion, mushrooms, carrots and potatoes. Add the beef shanks and push down into the vegetable mixture. Cover and cook on Low heat setting for 8 ½-9 hours or until the beef and potatoes are tender. Stir in the lemon zest and lemon juice just before serving.

Serving Ideas : Serve with dark bread and fresh fruit salad.

NOTES : Beef shanks cook to toothsome tenderness in the slow cooker. Serve with dark bread to soak up all the flavorful sauce.

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