Basque Braised Lamb Shanks With Espelette
Ingredients
- 4 lamb shanks (about 3 pounds)
- 1 1/2 tablespoons kosher salt, divided
- 1 large red bell pepper
- 2 medium poblano peppers, or one large green bell pepper
- 1 1/2 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely diced
- 3 garlic cloves, peeled and smashed
- 2 tablespoons tomato paste
- 3/4 cup dry white wine
- 1 teaspoon piment d’Espelette powder, plus more for garnishing
- 2 large sprigs of thyme
- 2 dried bay leaves
- 3 cups water
- 1 pound boiled waxy potatoes, such as Yukon Gold or red bliss, for serving
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