Braised Lamb Shanks With Peppers and Garlic

This recipe was originally published in Food & Wine. This is a Jeremiah Tower recipe.

• Ready In: 3 hrs
• Serves: 4

Ingredients

• 4  lamb shanks (4 1/2 pounds)
• 1 1⁄4 teaspoons salt
• 1  teaspoon fresh ground pepper
• 24  cloves garlic, peeled
• 12  cloves garlic, unpeeled
• 6  bay leaves
• 6  sprigs thyme
• 1  tablespoon thyme leaves
• 3 1⁄2 cups  chicken stock
• 1  large red bell pepper, cut in 1/4 inch strips
• 1  large yellow bell pepper, cut in 1/4 inch strips
• 1  tablespoon butter

Directions

1. Preheat oven 300 degrees.
2. Sprinkle shanks with 1 tsp salt and 1/2 tsp pepper.
3. Place shanks in oven-proof pot just large enough to hold them.
4. Add 12 unpeeled garlic cloves, bay leaves, and thyme sprigs.
5. On stove top, cook over moderate heat until browned.
6. (15 minutes).
7. Cover and put in the ovent for 2 hours or til very tender.
8. Turn every 20 minutes.
9. Remove the pot from oven and let stand covered for 20 minutes.
10. Remove the shanks and set aside.
11. Add chicken broth to pot and boil over high heat, scraping brown bits from bottom of the pot.
12. Boil until reduced to 2 cups.
13. Skim frequently.
14. (about 10 minutes).
15. Strain stock and return to pot.
16. Add peeled garlic cloves and simmer til tender.
17. (20 minutes).
18. Return lamb to casserole.
19. Add peppers and thyme leaves.
20. Cover and cook til peppers are tender.
21. (10 minutes).
22. Transfer shanks to serving plates.
23. Stir butter into the saunde and season with remaining salt and pepper.
24. Spoon sauce around shanks.