Lemony Beef Shanks

12 ounce can beer

6 ounce can tomato paste

1/4 cup quick mixing flour -- (Wondra)

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

4 cloves garlic -- minced

1 medium onion -- thinly sliced

1/2 pound fresh white mushrooms -- sliced

3 carrots -- peeled and sliced

1 1/4 pounds red potatoes -- scrubbed/in 1" cubes

2 1/2 to 2 3/4 lb. beef shank -- trimmed of fat

can be bonelss 1 tablespoon grated lemon zest

2 tablespoons lemon juice

In a 3 1/2 quart electric slow cooker, mix together the beer and tomato paste. Whisk in the flour, salt, pepper and garlic until well-blended. Stir in the onion, mushrooms, carrots and potatoes. Add the beef shanks and push down into the vegetable mixture.

Cover and cook on Low heat setting for 8 1/2-9 hours or until the beef and potatoes are tender. Stir in the lemon zest and lemon juice just before serving.