Braised Lamb Shanks with Swiss Chard

By LRay

Recipes & Menus / recipes

Braised Lamb Shanks with Swiss Chard
Bulgur, or quick-cooking cracked whole wheat, isn't just for tabbouleh. The grain also makes a delicious, healthful side dish that's a good alternative to couscous or rice.

6 servings

PREP TIME:

1 hour 15 minutes

TOTAL TIME:

3 hours 45 minutes (includes making bulgur)

Recipe by Jean Anderson

Photograph by Hans Gissinger

February 2011

Ingredients

• 1 1
• cup
• all purpose flour
• 2 2
• teaspoons
• ground cinnamon, divided
• 1 3/4 1 3/4
• teaspoons
• ground cardamom, divided
• 6 6
• 1 - to 1 1/4-pound lamb shanks
• 1/4 1/4
• cup
• extra-virgin olive oil
• 12 12
• green onions, chopped, divided
• 6 6
• large garlic cloves, chopped
• 1 1
• 14.5-ounce can diced tomatoes in juice
• 1 3/4 1 3/4
• cups
• (14 ounces) beef broth
• 1/4 1/4
• cup
• golden raisins
• 1 1
• tablespoon
• tomato paste
• 1/4 1/4
• teaspoon
• saffron threads, crumbled
• Large pinch of ground cloves
• 1 to 1 1/4 1 to 1 1/4
• pounds
• Swiss chard (about 2 bunches)
• 1/4 1/4
• cup
• chopped fresh Italian parsley
• 2 2
• 5.25-ounce packages bulgur (about 2 cups), prepared according to package directions

Details

Servings 6
Cooking time 75mins
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Preheat oven to 325°F. Whisk flour, 1 teaspoon cinnamon, 1 teaspoon cardamom, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper in pie dish to blend. Working with 1 lamb shank at a time, coat shanks in seasoned flour. Heat oil in heavy large skillet over medium-high heat. Add 3 lamb shanks. Sauté until brown, turning occasionally, 8 to 10 minutes. Transfer lamb to large roasting pan. Repeat with remaining 3 lamb shanks.

Add half of green onions to same skillet. Reduce heat to low; stir 2 minutes. Add garlic; stir 30 seconds. Add tomatoes with juice, broth, raisins, tomato paste, remaining 1 teaspoon cinnamon, 3/4 teaspoon cardamom, saffron, and cloves. Increase heat and bring to boil, scraping up browned bits. Pour broth mixture over lamb.

Cover roasting pan with foil; place in oven. Braise lamb until tender, turning every 30 minutes, about 21/2 hours. Transfer lamb to large rimmed baking sheet. Set pan aside.

Meanwhile, cut center rib (including stem portion) from each chard leaf. Cut chard ribs crosswise into 1/2-inch-wide pieces. Stack several leaf halves at a time and cut crosswise into 1-inch-wide strips.

Tilt roasting pan and spoon off all fat from top of sauce that pools at lower end. Set roasting pan over 2 burners. Add chard ribs and remaining green onions and bring to boil over medium-high heat. Return lamb to roasting pan. Cover and return to oven. Braise until chard ribs are tender, about 20 minutes. Uncover; mix chard leaves into pan juices. Return pan to oven and roast uncovered until chard softens, stirring occasionally, about 5 minutes.

Transfer lamb to rimmed platter. Season chard mixture in pan to taste with salt and pepper. Spoon chard mixture over lamb. Sprinkle with parsley; serve with bulgur.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Braising Slideshow.