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1
Preheat the oven to 300.
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2
Season the lamb shanks with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
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3
In an enameled cast-iron casserole just large enough to hold the lamb shanks, combine the shanks with the unpeeled garlic cloves, bay leaves and thyme sprigs.
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4
Cook the shanks over moderate heat until evenly browned, about 15 minutes.
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5
Cover the casserole and roast the shanks for 2 hours, or until very tender, turning every 20 minutes.
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6
Remove from the oven and let stand, covered, for 20 minutes.
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7
Remove the shanks and set them aside.
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8
Add the chicken stock to the casserole and bring to a boil over high heat, scraping up any browned bits from the bottom.
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9
Boil, skimming frequently, until reduced to 2 cups, about 10 minutes.
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10
Strain the stock and return it to the casserole.
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11
Add the peeled garlic cloves and simmer gently until tender, about 20 minutes.
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12
Return the lamb to the casserole and add the bell peppers and thyme leaves.
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13
Cover and cook until the peppers are tender, about 10 minutes.
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14
Using a slotted spoon, transfer the lamb shanks to warm serving plates.
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15
Stir the butter into the sauce and season with the remaining 1/4 teaspoon of salt and 1/2 teaspoon of pepper.
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16
Spoon the sauce around the shanks and serve.
