Garlicky Braised Lamb Shanks with Sweet Peppers
In 2018, Food & Wine named this recipe one of our 40 best: Legendary chef Jeremiah Tower has been called the father of California cuisine, both as the chef at Chez Panisse in the 1970s then at his own magnificent San Francisco restaurant, Stars, where this lamb shank dish was first served. Rich, mellow, saucy, and supremely satisfying, it was a dish that caught diners’ eyes as it passed by their table, inspiring them to immediately order it for themselves. At Stars, Tower served the shanks with an aioli flavored with rosemary and mint, but we like to devour them as they are. Tower also advises using a heavy dutch oven just big enough to hold the shanks. The lamb can be braised a day ahead, making the meat extra tender and flavorful. The last-minute addition of fresh bell peppers injects a bright finish to the rich dish.