The best part of the Tomatoes Provencal?  The fact that one of them came from Patrick C.’s Dad’s garden.  Tomatoes and Dad’s gardens… That is a big memory for me as well.  My Dad grows THE best tomatoes bar none.  And honestly, there is nothing better (right KC?).

I also love the fact that Patrick C. refers to his grandmother as Mamaw…..  so southern and sweet.

As for the lamb shanks… I cooked them in a slow cooker on low for 8 hours.  I had the meat butchered Osso bucco style.  I also dredged the lamb in flour, salt and pepper and browned in olive oil a bit before putting into the slow cooker.  Overall, I was pleased, but think next time, I may cut back a bit on some of the liquid.  The “boys” seemed to like them.  Lastly, a puzzlement as to why they are called “greek style”….  as it seemed they had very little of the ingredients I associate with Greek food.  I guess in the 40’s and 50’s a dash of oregano made it Greek.  No matter… it was yummy just the same.