Jeremiah Tower was the chef at Chez Panisse in the early Seventies. He introduced this dish at Stars in San Francisco, which he opened in1984 More Remarkable Lamb Recipes
How to Make It.
Preheat the oven to 300 °. Season the lamb shanks with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
In an enameled cast-iron casserole simply large enough to hold the lamb shanks, integrate the shanks with the unpeeled garlic cloves, bay leaves and thyme sprigs.
Remove the shanks and set them aside.
Pressure the stock and return it to the casserole. Include the peeled garlic cloves and simmer carefully up until tender, about 20 minutes. Return the lamb to the casserole and add the bell peppers and thyme leaves. Cover and prepare up until the peppers are tender, about 10 minutes.
Utilizing a slotted spoon, transfer the lamb shanks to warm serving plates. Stir the butter into the sauce and season with the staying 1/4 teaspoon of salt and 1/2 teaspoon of pepper. Spoon the sauce around the shanks and serve.