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