Ingredients
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1 tablespoon olive oil
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12 garlic cloves, peeled
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200 g mushrooms, coarsely sliced
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1 cup beer
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1 tablespoon Worcestershire sauce
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2 teaspoons beef stock powder
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400 g crushed tomatoes
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1 teaspoon dried thyme
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1 bay leaf, broken into quarters
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1/2 teaspoon ground black pepper
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2 medium brown onions, sliced
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1 kg lamb shank (4 medium shanks)
Instructions
- 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.