Have you ever felt like you wanted to escape to a cottage like Kate Winslet in The Holiday?
So have I.
Plus, I start to feel cold, stiff, and stuck as stick season comes with the damp, late Autumn days.
And trying to get everything ready for winter doesn't leave time for taking care of myself with hearty, home-cooked stews and soups.
Our Lamb creates a traditional Irish comfort food straight from the countryside.
Wouldn't it be nice to -
Drive the dampness from your bones and embrace the dark days with warmth in your belly and a spring in your step?
Feel relaxed, nurtured, and calm as you melt each bite in your mouth?
Care so well for yourself that you notice the loving, appreciative eyes gazing at you around your table?
Make this recipe to feel like you're vacationing in an Irish cottage by the sea.
Plus, End of The Garden Lamb Shanks
A succulent, hearty, and delicious way to use everything and feed a small group easily.
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.
Be sure to pour a little broth on roasting pan to clear all the wonderful residue into the cooker, too.
Put everything in the Instant Pot on High Pressure for 1 hour or Slow Cooker for at least four hours on high.
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!
