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

Method

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