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