Lamb Shanks Pipérade

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 1.5 cups celery sliced ()
• 2 teaspoons cornstarch 
• 0.5 teaspoon pepper red crushed
• 2 teaspoons thyme leaves dried
• 2 cups cooking wine dry red
• 3  garlic cloves minced
• 0.1 teaspoon ground cloves 
• 3 pound lamb shanks trimmed
• 1 teaspoon olive oil 
• 2 cups onion chopped
• 3 cups bell pepper red chopped
• 0.5 teaspoon salt divided
• 0.5 cup tomato paste 
• 1 tablespoon water 
• 1.5 cups water divided

Equipment

• bowl
• frying pan
• oven
• whisk
• roasting pan
• ziploc bags

Directions

1. Preheat oven to 35
2. Sprinkle lamb with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
3. Place lamb in a shallow roasting pan coated with cooking spray.
4. Add 1/2 cup water.
5. Bake at 350 for 1 hour and 15 minutes.
6. Remove lamb from oven; cool slightly.
7. Remove meat from bones and chop; discard bones, fat, and gristle.
8. Add 1 cup water to roasting pan, scraping pan to loosen browned bits.
9. Place a zip-top plastic bag inside a 2-cup glass measure.
10. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.
11. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat. Reserve lamb broth.
12. Heat oil in a large nonstick skillet over medium-high heat.
13. Add bell pepper and onion; saut 1 minute. Stir in thyme, cloves, and garlic; saut 1 1/2 minutes.
14. Add tomato paste; cook 5 minutes or until paste begins to brown, stirring constantly. Stir in wine, celery, crushed red pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
15. Combine 1 tablespoon water and cornstarch, stirring with a whisk.
16. Add lamb, reserved lamb broth, and cornstarch mixture to bell pepper mixture. Bring to a boil; cook 1 minute or until thick, stirring occasionally.