SERVES 4 -8
Proceed with caution: References to ingredient amounts, cooking times, and temperatures in directions have NOT been adjusted (only the amounts in the ingredients list were updated).
- 70 5/8 ounces lamb shanks (4 medium shanks)
- 2 tablespoons olive oil
- 1 teaspoons ground black pepper
- 4 medium brown onions, sliced
- 24 garlic cloves, peeled
- 14 1/8 ounces mushrooms, coarsely sliced
- 2 cups beer
- 2 tablespoons Worcestershire sauce
- 4 teaspoons beef stock powder
- 28 1/4 ounces crushed tomatoes
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 teaspoons dried thyme
- 2 bay leaves, broken into quarters
- Heat oil in pan over medium to high heat and brown lamb shanks on all sides.
- Season lamb shanks with pepper.
- Place sliced onions at bottom of crock pot and put lamb shanks on top drizzled with remaining oil and juices from the pan.
- Place mushrooms and garlic cloves over the top.
- Mix beer, Worcestershire sauce, stock powder, tomatoes, oregano, basil, thyme and bay leaf in a bowl.
- Pour mixture over the top of lamb shanks.
- Cook in crock pot on low for 6-8 hours depending on your crock pot.
- Remove bay leaves.
- Serve with vegetables and juices poured over the top of the shanks. I served over wholegrain bread but mashed potatoes would be the best match.
