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
