EDITOR’S NOTE: We’re pleased to introduce a new feature in the Herald Times, courtesy of local food and wine experts Vanessa Trout, owner of Blanco Cellars, and Scott Creecy, executive chef at Elk Creek Ranch.
By Scott Creecy, Elk Creek Ranch Executive Chef
Special to the Herald Times
(All ingredients are available locally.)
Lamb Shank
2 10-14oz lamb shanks
2 medium yellow onions chopped
2 carrots chopped
2 stalks celery chopped
4 garlic cloves
8 …
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