1 12 ounce can beer
1 6 ounce can tomato paste
1/4 cup Quick mixing flour, (Wondra)
1/4 tsp Salt
1/4 tsp Freshly ground pepper
4 Cloves garlic, minced
1 medium 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 can Be bonelss
1 tbsp Grated lemon zest
2 tbsp Lemon juice
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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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