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!

Try this cooking method because it is so easy and versatile if you love the End of the Garden! Tell me how it comes out below.