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.