Sonoma Modern American Braised Lamb Shank in chick pea chili Serves 4
Lamb Shanks 4 ¾ pound lamb hind shanks 1 onion diced 1 bay leaf 1 T chopped garlic 2 T olive oil 2 roasted diced poblano 1 roasted pepper diced 2 roasted Anaheim chilies diced ¼ cup red wine 1 ½ cup dried chick peas soaked over night 1 T chili spice ½ cup chopped tomatoes water to cover salt & pepper Season & grill lamb to char outside. Drain water from chick peas. In a pot cover peas with more water & bring to one boil. Remove from heat & let soak. Cook onion & bay in oil until soft. Add garlic & cook 1 minute. Add lamb & red wine. Add all other ingredients. Do not add salt at this time, it will toughen the shell of the chick peas not allowing them to cook. Cover with water & bring to a boil. Cover & bake @ 350* for 1 hour or until lamb is tender. Remove lamb & return chick peas back to the stove. Cook to reduce liquid & soften peas. When tender & liquid has thickened add lamb back to re heat. Place lamb on plates & spoon chili over the top. Serve over sweet potatoes. Enjoy!!!!!