Ingredients
4 lamb shanks (about 20 ounces each)4 garlic cloves, thinly sliced1 cup lemon juice4 tablespoons olive oil, divided1 tablespoon each minced fresh thyme, rosemary and parsley1 teaspoon salt1/2 teaspoon pepperSAUCE:1 cup Guinness (dark beer)1/4 cup honey3 fresh thyme sprigs2 bay leaves1 tablespoon Dijon mustard2 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper1/8 teaspoon crushed red pepper flakes2 pounds Yukon Gold potatoes, peeled and cut into chunks
Preparation
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.
