"This recipe features farm-fresh herbs, which grow so  well in north Georgia, and a tender, flavorful shank that falls off the bone — perfect for spring meals." - Ann Seigies, Murrayville

INGREDIENTS:

1-1/2 to 2 lbs. bone-in lamb shanks, thawed (if frozen)

(3) 4” sprigs each fresh rosemary and thyme (or 1 Tbsp each, if dried)

1 bay leaf

2-4 cloves garlic, slivered, to taste

1/4 cup butter (1/2 stick), melted

2 cups broth (beef or vegetable)

1/4 to 1/2 cup apple cider vinegar or red wine vinegar, to taste

After cooking, salt and pepper to taste

DIRECTIONS:

Brown shanks on all sides in a hot and dry skillet (cast iron works well). Place browned shanks in a slow cooker (4 quarts or larger) on low. Scatter herbs, slivered garlic, and bay leaf over shanks. Melt butter in same skillet used to brown shanks, add broth and vinegar, mixing well. Pour warm liquid over herbed shanks in slow cooker.

Cook on low for 6-8 hours. After cooking, salt and pepper to taste. Drippings and broth may be thickened into a tasty brown sauce. Serve with roasted or steamed baby potatoes and Brussels sprouts.

Email your best entree recipes to [email protected].