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
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

© 2010 Ilse House • Front top photo: Keeton Communications