Braised Lamb Shanks with Bell Peppers and Harissa | America's Test Kitchen

Name: Braised Lamb Shanks with Bell Peppers and Harissa | America's Test Kitchen
Ingredients: 4 (10- to 12-ounce) lamb shanks, trimmed; Salt and pepper; 1 tablespoon extra-virgin olive oil; 1 onion, chopped fine; 4 bell peppers (red, orange, and/or yellow), stemmed, seeded, and cut into 1-inch pieces; 1/4 cup harissa; 2 tablespoons tomato paste; 4 garlic clove, minced; 2½ cups chicken broth; 2 bay leaves; 1 tablespoon red wine vinegar; 2 tablespoons minced fresh mint

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Intensely flavorful lamb shanks are ideal for braising; long, slow, moist cooking breaks down the collagen-rich connective tissue and fats that add flavor and body to...

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Ingredients

4 (10- to 12-ounce) lamb shanks, trimmed
Salt and pepper
1 tablespoon extra-virgin olive oil
1 onion, chopped fine
4 bell peppers (red, orange, and/or yellow), stemmed, seeded, and cut into 1-inch pieces
1/4 cup harissa
2 tablespoons tomato paste
4 garlic clove, minced
2½ cups chicken broth
2 bay leaves
1 tablespoon red wine vinegar
2 tablespoons minced fresh mint