Easter Dinner - Crock Pot Lamb Shank

1.64 lb. Lamb Shank

1 sprig rosemary

1 clove garlic

½ lemon, zest and juiced

2 tbsp. cooking sherry

½ tbsp. olive oil

1 tsp. kosher salt

Fresh ground black pepper

Combine above ingredients in large zip lock bag and marinade for 24 hours.

Remove from bag, discard marinade. Brown lamb shank on all sides and place in crock pot on top of sliced onions.

½ onion, slice and place in bottom of crock pot

5 cloves garlic, halved, chopped, crushed

½ cup Summer Shady beer

1 tbsp. Worcestershire sauce

1 pkt. Beef flavored Raman noodle seasoning

10 oz. diced tomatoes with Chile peppers

1 tbsp. basil

1 bay leaf, crushed

Stir remaining ingredients together and pour over brown lamb shank. Cook on low for 8 hours. Remove and serve with veggies and broth if desired.

© Crackerberries 2015

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