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.