With the coming of spring, there is much anticipation of what foods to buy, cook and eat. I have been in the lab working on some recipes to share with you in the coming weeks. For some inspiration, I have also been dining out to see what chefs are hooking up on the plate and, of course, trolling the Internet for inspiration.

I found this recipe for lamb shanks with spring vegetables and gremolata from Bon Appetit that is sure to wow you and your loved ones.

LAMB

6 1-to 1 1/4-pound lamb shanks

All purpose flour

2 tablespoons extra-virgin olive oil

3 cups finely chopped onions (about 2 medium)

2 cups finely chopped peeled carrots

1 1/4 cups finely chopped celery

3 garlic cloves, minced

1 tablespoon (generous) tomato paste

3 cups low-salt chicken broth

1 1/2 cups Sauvignon Blanc or other dry white wine

6 fresh Italian parsley sprigs

2 tablespoons chopped fresh thyme

2 bay leaves

GREMOLATA

2 tablespoons chopped fresh mint

1 tablespoon (packed) finely grated lemon peel

1 tablespoon minced fresh green garlic or 1 garlic clove, minced

VEGETABLES

1 1/2 pounds unpeeled 1 1/2-to 1 3/4-inch baby red potatoes or baby Yukon Gold potatoes

8 ounces slender baby carrots, trimmed, peeled

8 ounces sugar snap peas, strings removed

2 tablespoons (1/4 stick) butter

3 ounces fresh pea tendrils

For lamb: Sprinkle lamb shanks generously with salt and pepper; dust with flour. Heat oil in heavy large deep pot over medium-high heat. Working in 2 batches, if necessary, add lamb to pot and cook until browned on all sides, turning often, about 10 minutes per batch. Transfer lamb to large bowl. Add onions, carrots, and celery to same pot; sauté until vegetables begin to soften, about 10 minutes. Add garlic and tomato paste; stir 1 minute. Stir in broth, wine, parsley, thyme, and bay leaves. Return lamb to pot; bring to boil (liquid may not cover lamb completely). Reduce heat to medium-low; cover and simmer until lamb is very tender and begins to fall off bones, turning occasionally, about 3 hours.

Using tongs, transfer lamb to platter. Discard bay leaves and parsley sprigs. Spoon off fat from surface of pan juices; discard. Using immersion blender, puree pan juices until almost smooth. Season with salt and pepper. Return lamb shanks to pan juices. Do ahead: Can be made one day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.

For gremolata: Mix all ingredients in small bowl. Do ahead: Can be made 2 hours ahead. Cover and chill.

For vegetables: Bring large pot of salted water to boil. Add potatoes; cook until tender, about 18 minutes. Using slotted spoon, transfer potatoes to medium bowl. Add carrots to same pot; cook until tender, about 5 minutes. Using slotted spoon, transfer carrots to bowl with potatoes. Add sugar snap peas to same pot; cook 1 minute. Drain. Add to bowl with potatoes and carrots. Do ahead: Can be made 2 hours ahead. Let stand at room temperature.

Bring lamb and pan juices to simmer over medium heat until heated through. Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add all vegetables; saute about 5 minutes. Season with salt and pepper.

Transfer lamb and pan juices to large platter or bowl. Surround with vegetables; scatter pea tendrils over vegetables. Sprinkle lamb with gremolata and serve.

Happy eating and thanks for reading!

Kysha Harris is a food writer, culinary producer, consultant and owner of SCHOP!, a personalized food service offering weekly and in-home entertaining packages. Questions? Comments? Requests? Feedback? Invitations? Email her at kysha@iSCHOP.com, follow her on Twitter and Instagram @SCHOPgirl or on Facebook www.facebook.com/SCHOPnyc. Follow AmNewsFOOD @NYAmNewsFOOD.