6 lamb shanks
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 onion, peeled and chopped
8 cloves garlic, peeled
2 cups dry white wine
2 cups chicken stock
5 fresh thyme sprigs
3 bay leaves
1 tablespoon black peppercorns
2 fresh rosemary sprigs
2 sweet potatoes, peeled and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, diced
24 cloves garlic, peeled
1 yellow onion, peeled and cut into wedges
2 tablespoons olive oil
3 tablespoons butter
1/4 cup minced fresh parsley
Preheat oven to 400°F
(205°C).
Season shanks with salt
and pepper. Heat oil in a heavy-bottomed pan and brown shanks
until meat caramelizes. Add onion and garlic and continue to
brown. Transfer meat and onion to a large roasting pan.
Deglaze pan with wine,
scraping up brown bits from bottom of pan. Pour wine over shanks
and onions and add enough stock to cover shanks. Add 3 of the
sprigs of thyme, bay leaves and peppercorns. Bring to a boil
on stove-top, cover, and put in oven for 1 1/2 to 2 hours. Remove
shanks; strain broth and cool. Remove meat from bones after it
has cooled.
Skim off fat from broth.
Add rosemary and remaining thyme sprigs; reduce broth by half.
Combine sweet potatoes, peppers, garlic, onion and olive oil;
oven-roast covered for 30 minutes.
When ready to serve, melt
butter and lightly brush browned lamb. Add vegetables and broth.
Simmer until everything is heated thoroughly, about 10 min. Serve
hot with parsley.
