| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Carrots | 6 | Servings | |
INGREDIENTS
| 1 | 12 ounce can beer | |
| 1 | 6 ounce can tomato paste | |
| 1/4 | c | Quick mixing flour; (Wondra) |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 4 | Cloves garlic; minced | |
| 1 | md | Onion; thinly sliced |
| 1/2 | lb | Fresh white mushrooms; sliced |
| 3 | Carrots; peeled and sliced | |
| 1 1/4 | lb | Red potatoes; scrubbed/in 1" cubes |
| 2 1/2 | lb | Beef shank; trimmed of fat (2 |
| 1/2 to 2 3/4) | ||
| 1 | cn | Be bonelss |
| 1 | tb | Grated lemon zest |
| 2 | tb | Lemon juice |
INSTRUCTIONS
In a 3 1/2 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 1/2-9 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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