Tomatoes, peppers, eggplant, oh my!
1 1/2-2# SVTFarm Lamb Shanks, thawed and at room temperature
SVTFarm Peppers, one bag quartered (green, banana, poblano)
1-2 SVTFarm Onions quartered
SVTFarm Mini-Eggplant, one bag, scored with peeler, chopped large
4 SVTFarm Slicer Tomatoes or 2 bags Salad size, quartered
3 cloves SVTFarm Garlic, crushed
SVTFarm Rosemary sprig, whole
SVTFarm Parsley bunch stems, chopped fine, tops reserved for garnish
Olive Oil, Salt & Pepper, Bay leaves (2)
4 cups Bone Broth and Water to cover (all water can be used too)
Heat Broiler to High. Toss and coat everything but the Bone Broth on a roasting pan and broil for 5-10 minutes to color as desired.
Put everything in the Instant Pot or Slow Cooker for at least two hours at temperature above 300F. Be sure to pour a little broth on roasting pan to clear all the wonderful residue into the cooker, too. Prepare rice of your choice and place in bowls. Scoop out End of Summer and add your preferred broth amount. Garnish with Parsley. Add a fresh green salad and you'll be so satisfied!
