Long before the birth of Nash, the land on which it is located was in the name of the State of Texas. The State of Texas patented the land which makes up the eastern portion of Nash to William Crutcher on December 19, 1849. The west portion of Nash was patented to Josiah W. Fort, assignee of Thomas Price on December 18, 1951. Growth period
Directions. Prep. Cook. Ready In. 1  Bring leg of lamb to room temperature, about 2 hours. 2  Pour wine into a slow cooker. 3  Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms.4  Massage paste into the lamb using your hands; gently place into the slow cooker.eady In. 1  Bring leg of lamb to room temperature, about 2 hours. 2  Pour wine into a slow cooker. 3  Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms.
1 Transfer lamb shanks to a platter and cover with aluminum foil. 2  Transfer the sauce in the slow cooker to a large skillet; simmer over high heat until sauce is reduced to about 2 cups, 10 to 15 minutes. 3  Season sauce with salt and pepper.eady In. 1  Put flour into a shallow wide bowl. 2  Season lamb shanks all over with salt and pepper; dredge through the flour until coated, shaking off any excess flour. 3  Heat a large skillet over medium heat; add butter and heat until foaming. 4  Cook lamb shanks in the hot butter until golden, about 5 minutes per side.