Ingredients
- 2 Four Hills Farm Lamb shanks
- 2 medium onions, cut vertically into wedges
- 3 garlic cloves, thinly sliced
- 1 small red pepper, cubed
- 2 medium sweet potatoes, peeled and cut into 1-inch squares
- 1 ½ cups green beans, washed & cut in half
- 2 bay leaves
- 2 fresh rosemary sprigs OR ½ teaspoon dried rosemary
- 1 bottle of good lager beer
- 2 tbsp olive oil
- Salt and pepper
Instructions
- Season lamb shanks generously with salt and 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 sweet potatoes, bay leaves and rosemary.
- Salt and 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.
