Jeremiah Tower's garlicky braised lamb shank with sweet peppers is one of our favorite dinners:
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.
Heat 1 tablespoon butter in a large ovenproof Dutch oven over medium until foamy. Add 2 foreshanks, all of the unpeeled garlic cloves, bay leaves, and thyme sprigs, and cook, turning occasionally, until browned all over, about 15 minutes. Transfer browned foreshanks, unpeeled garlic, bay leaves, and thyme sprigs to a platter, and set aside. Add remaining 2 foreshanks to Dutch oven, and cook, turning occasionally, until browned all over, about 15 minutes.
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