| 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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