Glazed Lamb Shanks

• 4 lamb shanks (about 20 ounces each)
• 4 garlic cloves, thinly sliced
• 1 cup lemon juice
• 4 tablespoons olive oil, divided
• 1 tablespoon each minced fresh thyme, rosemary and parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup Guinness (dark beer)
• 1/4 cup honey
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon crushed red pepper flakes
• 2 pounds Yukon Gold potatoes, peeled and cut into chunks

1. 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.
2. 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.
3. 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.
4. Remove lamb and potatoes from slow cooker. Strain sauce and discard bay leaves. If desired, thicken sauce. Serve with lamb and potatoes.

lamb shanks, garlic, lemon juice, olive oil, fresh thyme, salt, pepper, honey, thyme, bay leaves, mustard, garlic, salt, pepper, red pepper, potatoes

Taken from www.tasteofhome.com/recipes/glazed-lamb-shanks/ (may not work)