Yield: 6 Servings
|1 \N||12 ounce can beer|
|1 \N||6 ounce can tomato paste|
|¼ cup||Quick mixing flour; (Wondra)|
|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.