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Braised Lamb Shank in chick pea chili

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!!!!!

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