Braised Lamb Shanks with Peppers And Garlic
Ingredients
- 4 lamb shanks (4 1/2 pounds)
- 1 1/4 teaspoons salt
- 1 teaspoon freshly ground pepper
- 36 garlic cloves (from 3 heads)—24 peeled, 12 unpeeled
- 6 bay leaves
- 6 thyme sprigs plus 1 tablespoon thyme leaves
- 3 1/2 cups chicken stock or canned low-sodium broth
- 1 large red bell pepper, cut into 1/4 -inch strips
- 1 large yellow bell pepper, cut into 1/4 -inch strips
- 1 tablespoon unsalted butter
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