dearJulius.com Write For Us

Garlicky Braised Lamb Shanks with Sweet Peppers

These best-ever braised lamb shanks get flavor from sweet peppers, garlic, and thyme.

 
By Jeremiah Tower, Food & Wine

Legendary chef Jeremiah Tower has been called the father of California cuisine, both as the chef at Chez Panisse in the 1970s then at his own magnificent San Francisco restaurant, Stars, where this lamb shank dish was first served. Rich, mellow, saucy, and supremely satisfying, it was a dish that caught diners’ eyes as it passed by their table, inspiring them to immediately order it for themselves. At Stars, Tower served the shanks with an aioli flavored with rosemary and mint, but we like to devour them as they are. Tower also advises using a heavy dutch oven just big enough to hold the shanks. The lamb can be braised a day ahead, making the meat extra tender and flavorful. The last-minute addition of fresh bell peppers injects a bright finish to the rich dish.
[post_ads_2]

Active Time

1 HR 10 MIN

Total Time

3 HR 10 MIN

Yield

Serves : 4

Ingredients

  • 4 lamb foreshanks (about 5 pounds)
  • 1 1/4 teaspoon kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 2 tablespoons unsalted butter, divided
  • 12 unpeeled garlic cloves plus 24 peeled garlic cloves (from 4 heads), divided
  • 6 fresh bay leaves
  • 6 thyme sprigs
  • 3 1/2 cups low-sodium chicken stock
  • 1 large red bell pepper, cut into 1/4-inch strips
  • 1 medium-size yellow bell pepper, cut into 1/4-inch strips
  • 1 tablespoon fresh thyme leaves

How to Make It

Step 1

Preheat oven to 300°F. Sprinkle lamb with 1 teaspoon salt and 1/2 teaspoon black pepper.

Step 2

[post_ads]Heat 1 tablespoon butter in a large ovenproof Dutch oven over medium until foamy. Add 2 foreshanks, all of the unpeeled garlic cloves, bay leaves, and thyme sprigs, and cook, turning occasionally, until browned all over, about 15 minutes. Transfer browned foreshanks, unpeeled garlic, bay leaves, and thyme sprigs to a platter, and set aside. Add remaining 2 foreshanks to Dutch oven, and cook, turning occasionally, until browned all over, about 15 minutes. Return browned foreshanks, unpeeled garlic, bay leaves, and thyme sprigs to Dutch oven. Cover and transfer to preheated oven. Cook, flipping shanks every 20 minutes, until very tender, about 2 hours.

Step 3

Remove lamb shanks, and set aside. Pour chicken stock into Dutch oven, and bring to a boil over high, scraping up any browned bits from bottom of Dutch oven. Remove from heat; use a ladle to skim off fat from surface, and discard. Return stock to a boil over high, skimming surface often and discarding fat, until reduced to 2 cups, about 10 minutes. Pour stock mixture through a fine wire-mesh strainer into a large measuring cup; discard solids. Skim remaining fat from surface, and discard. Wipe Dutch oven clean; pour strained stock into Dutch oven.
[post_ads_2]

Step 4

Add peeled garlic cloves to strained stock, and simmer over medium-low until garlic is slightly tender, about 20 minutes, flipping garlic cloves after 10 minutes. Return lamb to Dutch oven. (The lamb can be cooked up to a day ahead. Refrigerate, covered; reheat before proceeding.)

Step 5

Scatter bell peppers and thyme leaves around lamb, and cook over medium-low, moving peppers around lamb occasionally, until peppers and garlic are tender, about 10 minutes. Using a slotted spoon, transfer lamb shanks to warm serving plates. Add remaining 1 tablespoon butter, remaining 1/4 teaspoon salt, and remaining 1/2 teaspoon black pepper to sauce, and stir until creamy. Remove from heat. Spoon sauce with bell peppers and garlic cloves around lamb shanks.

See more at: Food & Wine

COMMENTS





Note: If you think this story need more information or correction, feel free to comment below your opinion and reaction.

|Featured Content_$type=three$c=3$l=0$m=0$s=hide$rm=0

Name

African Food,2,All About Beer,1,All About Wine,2,American Food,4,Appetizers & Snacks,1,Asian Food,7,Australian Food,1,Beef Recipes,6,Beverages,3,Breads,1,Breakfast & Brunch,6,By Region,3,Cheese Recipes,4,Chicken Recipes,11,Cocktail Recipes,2,Coffee,1,Cooking,1,Desserts,3,Dining Out,3,Dinner,11,Drinks,1,Drinks & Cocktails,4,Eggs,3,European Food,8,Featured,6,Features,3,Fish & Seafood,12,Fruit & Veggie Recipes,7,Lamb,2,Latin American Food,1,Lunch,5,Middle Eastern Food,2,Pasta,2,Popular Ingredients,26,Pork Recipes,5,Quick & Easy Recipes,11,Recipes & Meal Ideas,3,Recipes By Course,5,Restaurants & News,13,Salad,5,Shots & Shooters,1,Side Dishes,4,Smoothies & Juices,3,Teas,2,Tips & Tricks,6,
ltr
item
Food Magazine: Garlicky Braised Lamb Shanks with Sweet Peppers
Garlicky Braised Lamb Shanks with Sweet Peppers
These best-ever braised lamb shanks get flavor from sweet peppers, garlic, and thyme.
https://3.bp.blogspot.com/-MpwrDxJtVAE/W3Wrt3ympTI/AAAAAAAAKV8/QVAKzvNErrs_FbVxUL6NRsXFULwq8TDdACLcBGAs/s1600/dearjulius.com.jpg
https://3.bp.blogspot.com/-MpwrDxJtVAE/W3Wrt3ympTI/AAAAAAAAKV8/QVAKzvNErrs_FbVxUL6NRsXFULwq8TDdACLcBGAs/s72-c/dearjulius.com.jpg
Food Magazine
https://food.dearjulius.com/2018/08/garlicky-braised-lamb-shanks-with-sweet.html
https://food.dearjulius.com/
https://food.dearjulius.com/
https://food.dearjulius.com/2018/08/garlicky-braised-lamb-shanks-with-sweet.html
true
6990605736380091168
UTF-8
Loaded All Posts Not found any posts VIEW ALL Read More Reply Cancel reply Delete By Home PAGES POSTS View All RECOMMENDED FOR YOU LABEL ARCHIVE SEARCH ALL POSTS Not found any post match with your request Back Home Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sun Mon Tue Wed Thu Fri Sat January February March April May June July August September October November December Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec just now 1 minute ago $$1$$ minutes ago 1 hour ago $$1$$ hours ago Yesterday $$1$$ days ago $$1$$ weeks ago more than 5 weeks ago Followers Follow THIS PREMIUM CONTENT IS LOCKED STEP 1: Share. STEP 2: Click the link you shared to unlock Copy All Code Select All Code All codes were copied to your clipboard Can not copy the codes / texts, please press [CTRL]+[C] (or CMD+C with Mac) to copy