Lemony Beef Shanks
Recipe Source: The Best Slow Cooker Cookbook Ever, Natalie Haughton
Serving Size: 6

12 ounce can beer
6 ounce can tomato paste
1/4 cup quick mixing flour -- (Wondra)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cloves garlic -- minced
1 medium onion -- thinly sliced
1/2 pound fresh white mushrooms -- sliced
3 carrots -- peeled and sliced
1 1/4 pounds red potatoes -- scrubbed/in 1" cubes
2 1/2 to 2 3/4 lb. beef shank -- trimmed of fat
can be bonelss
1 tablespoon grated lemon zest
2 tablespoons lemon juice

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.