Garlic-Roasted Lamb Shanks

• 4 lamb shanks (9 to 10 pounds)
• 24 garlic cloves, cut into slivers
• Salt and freshly ground black pepper, to taste
• 2 large red bell peppers
• 2 cups cooked chick-peas
• 1 1/2 tablespoons fresh lime Juice
• 1 1/2 tablespoons olive oil
• 1/4 teaspoon salt
• 18 corn or 12 flour tortillas, warmed or crisped Just before serving
• South American Jalapeno-Parsley Salsa
• 2 cups sour cream

1. Heat the oven to 475 F.
2. With your fingers, push the garlic slivers into the natural openings in the lamb shanks and sprinkle liberally with salt and pepper.
3. Arrange the lamb shanks and bell peppers in a single layer in 1 or 2 roasting pans.
4. Roast for 10 minutes.
5. Reduce the oven heat to 350 F and roast until the peppers are soft and the skins are wrinkled, about 1 hour more.
6. Remove the peppers and continue roasting the shanks until the meat is well browned and pulling away from the bones, about 50 minutes more.
7. Remove and let cool enough to handle.
8. When the peppers are cool, use your fingers and a paring knife to peel off the skins.
9. Remove the stems and seeds; cut the peppers into thin strips.
10. Set aside.
11. When the lamb shanks are cool enough to handle, remove the bones and shred the meat.
12. In a bowl, toss the chick-peas with the lime juice, oil, and 1/4 teaspoon salt.
13. To assemble, spread about 1/3 cup of the lamb in the center of a tortilla.
14. Top with bell pepper strips, chick-peas, South American Jalapeno-Parsley Salsa, and sour cream.
15. Fold and serve.
16. VARIATION
17. You can saute the red peppers instead of roasting them.
18. Remove the stems and seeds and cut the peppers into 1/2-inch-wide strips.
19. Saute the pepper strips in 1/8 inch of olive oil or peanut oil until quite wilted and cooked through, 15 to 20 minutes.

lamb shanks, garlic, salt, red bell peppers, peas, lime juice, olive oil, salt, corn, south american, sour cream

Taken from www.cookstr.com/recipes/garlic-roasted-lamb-shanks (may not work)