| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crockpot |
4 |
Servings |
INGREDIENTS
| 4 |
sm |
Cross-Cut Beef Shanks |
| 1 |
|
Envelope Dry Onion Soup Mix |
| 2 |
cn |
Sliced Mushrooms; Drained & Liquid Reserve, 4oz Each |
| 2 |
lg |
Baking Potatoes Peeled And Sliced, 1/4 Inch Thick |
| 2 |
md |
Carrots; Pared And Halved Lengthwise |
INSTRUCTIONS
Wipe beef shanks well. Thoroughly combine onion soup mix and liquid from
mushrooms; stir in sliced mushrooms. Spread a small amount of mushroom
mixture on top of each beef shank.
Place sliced potatoes and carrots in bottom of crock-pot. Place beef shanks
on top of vegetables. Pour any remaining mushroom mixture over the top.
Cover and cook on low setting for 10-12 hours.
Serve with unthickened gravy poured top.
Recipe by: Rival Crock-Pot Cooking Posted to TNT - Prodigy's Recipe
Exchange Newsletter by Aquasea221@aol.com on Aug 29, 1997
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”