From THE WELL-FILLED TORTILLA
Garlic-Roasted Lamb Shanks
[Recipe dedicated to Owens Family Farm, Hopland. -DS]
We usually think of stewing a lamb shank, as in osso buco. But you can also treat the shank like a mini leg of lamb. It roasts to perfection and produces the same kind of full-flavored morsels that dark meat lovers insist on. As with any roast, plenty of garlic is never out of order.
Serves 4 to 6
Takes 2½ hours
4 local pasture-fed lamb shanks (9 to 10 pounds)
24 garlic cloves, cut into slivers
Salt and freshly ground black pepper, to taste
2 large organic red peppers
2 cups cooked organic chick-peas
1½ tablespoons fresh lime juice
1½ tablespoons olive oil
¼ teaspoon salt
18 organic corn or 12 flour tortillas, warmed or crisped just before serving
South American Jalapeño-Parsley Salsa (see below)
2 cups organic sour cream
1. Heat the oven to 475ºF.
2. With your fingers, push the garlic slivers into the natural openings in the lamb shanks and sprinkle liberally with salt and pepper. Arrange the lamb shanks and bell peppers in a single layer in 1 or 2 roasting pans. Roast for 10 minutes. Reduce the oven heat to 350ºF and roast until the peppers are soft and the skins are wrinkled, about 1 hour more. Remove the peppers and continue roasting the shanks until the meat is well browned and pulling away from the bones, about 50 minutes more. Remove and let cool enough to handle.
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