Lamb shanks with bokbier

Name: lamb shanks with bokbier
Cook time: 15 min
Total time: 255 min
Yield: 4
Ingredients: 4 lamb shank; 1 el traditional olive oil; 1 onion; 2 toe garlic; 300 g winter carrot; 1 fennel bulb; 1 el Apple syrup; 1 dried laurel leaves; 330 ml bokbier; chicken broth tablet

Lamb shanks stewed with onion, garlic, winter carrot, fennel, bay leaf, apple syrup and bock beer.

Ingredients

Kitchen Stuff

1 Slow cooker (4.7 liters)

Directions

Sprinkle the lamb shanks with salt and pepper. Heat the oil in a frying pan and fry the lamb shavings around brown.
In the meantime, finely chop the onion in half rings and the garlic. Peel the winter carrot and cut into 1 cm pieces.
Cut the stems and a piece of the underside of the fennel bulb. Halve the tuber lengthways, remove the hard core and cut into thin sections.
Put the onion, garlic, carrot and fennel with the syrup and the bay leaf in the slow cooker.
Pour in the bock beer, crumble the bouillon tablet and stir.
Add the shavings and scoop. Put the lid on the pan and leave on the high setting for about 4 hours until the meat falls off the bone.