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| 2 Four Hills Farm lamb shanks Salt & freshly ground pepper 2 tablespoons olive oil 2 medium onions, cut vertically into wedges 3 garlic cloves, thinly sliced 1 small red pepper, cubed 2 medium sweet potatoes peeled & cut into inch squares 2 bay leaves 2 fresh rosemary sprigs or 1/2 teaspoon dried rosemary 1 bottle of good lager beer 1 1/2 cups green beans washed & cut in half |
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| Season lamb shanks generously with salt & pepper. Heat oil in a dutch oven or heavy skillet over medium- high heat. Brown lamb on all sides. Transfer the shanks to a slower cooker or crockpot. Add onion to pan and lightly brown for 3-4 minutes, then add red pepper and garlic slices for 2 minutes, stirring. Add to the slow cooker along with the sweet potatoes, bay leaves and rosemary. Salt & pepper the stew, add the whole bottle of beer and stir to mix. Cover and cook on low for about 5 hours. Add green beans for the last hour. When the lamb is tender, remove the shank bones. Serve hot with crusty french bread. © 2011 Four Hills Farm |
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