Lamb Shanks Braised in Garlic with Sweet Peppers

A Symphony of Flavors: Succulent Braised Lamb Shanks with Bell Peppers

Indulge in a remarkable culinary experience with this recipe for Lamb Foreshanks, enveloped in a luscious garlic sauce and accented with sweet bell peppers. Ideal for gatherings, this dish charms with its robust flavors and elegance, all while being simple to prepare. Let’s dive into the magic of cooking this majestic meal!

Cooking Time

Total Cooking Time: Approximately 3 hours 30 minutes Active Prep and Cooking Time: Roughly 1 hour Braising Time: 2 to 2.5 hours

Ingredients List

• 4 lamb foreshanks (approximately 5 pounds)
• 1 teaspoon kosher salt, with additional for seasoning
• 1 teaspoon black pepper, divided
• 3 tablespoons unsalted butter, divided
• 12 unpeeled garlic cloves and 24 peeled garlic cloves (from 4 heads), divided
• 6 fresh bay leaves
• 6 sprigs of thyme
• 3.5cups low-sodium chicken stock
• 1 large red bell pepper, sliced into 1/4-inch strips
• 1 medium yellow bell pepper, sliced into 1/4-inch strips
• 1 tablespoon fresh thyme leaves

Cooking Instructions

Begin by preheating your oven to 300°F. Season the lamb generously with salt and half a teaspoon of black pepper.

In a large, heavy-duty Dutch oven, melt 1 tablespoon of butter over medium heat until bubbly. Introduce two lamb foreshanks along with the unpeeled garlic cloves, bay leaves, and thyme sprigs. Sear the lamb until golden brown on all sides, about 15 minutes. Transfer the browned shanks, unpeeled garlic, bay leaves, and thyme to a platter.

Repeat the searing process with the remaining two foreshanks, again using 1 tablespoon of butter, ensuring they're equally golden. Combine all foreshanks back into the Dutch oven and cover it tightly. Move the pot to your preheated oven and braise for about 2 to 2.5 hours, flipping the shanks every 20 minutes until they are wonderfully tender.

Once the lamb is cooked to perfection, remove the shanks from the pot and set aside. Pour the chicken stock into the Dutch oven, scraping up all the flavorful bits stuck to the bottom. Bring to a vigorous boil, skim off any excess fat, and let it reduce until you have about 2 cups, around 5 to 8 minutes.

Strain the stock through a fine-mesh sieve into a large measuring cup and discard the solids. Return the cleared stock to the Dutch oven.

Next, add the peeled garlic cloves to the strained stock and let them simmer gently on medium-low heat until softened, about 20 minutes. Stir occasionally and flip the cloves halfway through. After 10 minutes, introduce the sliced bell peppers and thyme leaves, then return the lamb to the pot.

Continue to cook on medium-low, turning the lamb and peppers occasionally until the bell peppers are tender, approximately 10 minutes. Remove from heat and transfer the lamb shanks to warm serving plates. Incorporate the final tablespoon of butter and remaining half teaspoon of black pepper into the sauce and stir until creamy. Adjust salt to taste and drizzle the garlic and bell pepper sauce around the shanks before serving.

This iconic dish, first introduced by the legendary Jeremiah Tower, is a staple of California cuisine and will undoubtedly impress your guests! With its rich, savory profile and buttery texture, it’s no wonder this lamb shank recipe has stood the test of time. Serve it with a side of your favorite bread or over a bed of creamy polenta for an unforgettable feast!