Directions:
- Cut slits into each lamb shank; insert garlic slices. In a large resealable plastic bag, combine the lemon juice, 2 tablespoons oil, thyme, rosemary, parsley, salt and pepper. Add the lamb; seal bag and turn to coat. Refrigerate overnight.
- Drain and discard marinade. In large skillet, brown shanks in remaining oil on all sides in batches. Place shanks in a 5- or 6-qt. slow cooker.
- In the same skillet, combine the beer, honey, thyme, bay leaves, Dijon, garlic, salt, pepper and pepper flakes. Bring to a boil, stirring constantly. Pour over meat. Cover and cook on low for 6-8 hours or until meat and potatoes are tender, adding the potatoes during the last 2 hours of cooking.
- Remove lamb and potatoes from slow cooker. Strain sauce and discard bay leaves. If desired, thicken sauce. Serve with lamb and potatoes. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 724.6 Kcal (3034 kJ) | ||
| Calories from fat | 319.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.49g | 55% | |
|---|---|---|---|
| Cholesterol | 107.73mg | 36% | |
| Sodium | 973.73mg | 41% | |
| Potassium | 1278.46mg | 27% | |
| Total Carbs | 74.08g | 25% | |
| Sugars | 21.56g | 86% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 30.56g | 61% | |
| Vitamin C | 67.4mg | 112% | |
| Iron | 186.8mg | 1038% | |
| Calcium | 63.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 135.3 Kcal (566 kJ) | ||
| Calories from fat | 59.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.63g | 55% | |
|---|---|---|---|
| Cholesterol | 20.12mg | 36% | |
| Sodium | 181.82mg | 41% | |
| Potassium | 238.72mg | 27% | |
| Total Carbs | 13.83g | 25% | |
| Sugars | 4.03g | 86% | |
| Dietary Fiber | 0.5g | 11% | |
| Protein | 5.71g | 61% | |
| Vitamin C | 12.6mg | 112% | |
| Iron | 34.9mg | 1038% | |
| Calcium | 11.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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