Braised Lamb Shanks With Swiss Chard
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
55
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
All-Purpose Flour2 tsps
Ground Cinnamon (divided)1.75 tsps
Ground Cardamom (divided)1 cup
Extra-Virgin Olive Oil6 large
Garlic Cloves (chopped)1.75 cups
Beef Broth (14 ounces)1 cup
Golden Raisins1 tbsp
Tomato PasteDirections:
1
Preheat oven to 325°F
2
Whisk flour, 1 teaspoon cinnamon, 1 teaspoon cardamom, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper in pie dish to blend
3
Working with 1 lamb shank at a time, coat shanks in seasoned flour
4
Heat oil in heavy large skillet over medium-high heat
5
Add 3 lamb shanks
6
Sauté until brown, turning occasionally, 8 to 10 minutes
7
Transfer lamb to large roasting pan
8
Repeat with remaining 3 lamb shanks
9
Add half of green onions to same skillet
10
Reduce heat to low; stir 2 minutes
11
Add garlic; stir 30 seconds
12
Add tomatoes with juice, broth, raisins, tomato paste, remaining 1 teaspoon cinnamon, 3/4 teaspoon cardamom, saffron, and cloves
13
Increase heat and bring to boil, scraping up browned bits
14
Pour broth mixture over lamb
15
Cover roasting pan with foil; place in oven
16
Braise lamb until tender, turning every 30 minutes, about 2 1/2 hours
17
Transfer lamb to large rimmed baking sheet
18
Set pan aside
19
Meanwhile, cut center rib (including stem portion) from each chard leaf
20
Cut chard ribs crosswise into 1/2-inch-wide pieces
21
Stack several leaf halves at a time and cut crosswise into 1-inch-wide strips
22
Tilt roasting pan and spoon off all fat from top of sauce that pools at lower end
23
Set roasting pan over 2 burners
24
Add chard ribs and remaining green onions and bring to boil over medium-high heat
25
Return lamb to roasting pan
26
Cover and return to oven
27
Braise until chard ribs are tender, about 20 minutes
28
Uncover; mix chard leaves into pan juices
29
Return pan to oven and roast uncovered until chard softens, stirring occasionally, about 5 minutes
30
Transfer lamb to rimmed platter
31
Season chard mixture in pan to taste with salt and pepper
32
Spoon chard mixture over lamb
33
Sprinkle with parsley; serve with bulgur
34
Preheat oven to 325°F
35
Whisk flour, 1 teaspoon cinnamon, 1 teaspoon cardamom, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper in pie dish to blend
36
Working with 1 lamb shank at a time, coat shanks in seasoned flour
37
Heat oil in heavy large skillet over medium-high heat
38
Add 3 lamb shanks
39
Sauté until brown, turning occasionally, 8 to 10 minutes
40
Transfer lamb to large roasting pan
41
Repeat with remaining 3 lamb shanks
42
Add half of green onions to same skillet
43
Reduce heat to low; stir 2 minutes
44
Add garlic; stir 30 seconds
45
Add tomatoes with juice, broth, raisins, tomato paste, remaining 1 teaspoon cinnamon, 3/4 teaspoon cardamom, saffron, and cloves
46
Increase heat and bring to boil, scraping up browned bits
47
Pour broth mixture over lamb
48
Cover roasting pan with foil; place in oven
49
Braise lamb until tender, turning every 30 minutes, about 2 1/2 hours
50
Transfer lamb to large rimmed baking sheet
51
Set pan aside
52
Meanwhile, cut center rib (including stem portion) from each chard leaf
53
Cut chard ribs crosswise into 1/2-inch-wide pieces
54
Stack several leaf halves at a time and cut crosswise into 1-inch-wide strips
55
Tilt roasting pan and spoon off all fat from top of sauce that pools at lower end
56
Set roasting pan over 2 burners
57
Add chard ribs and remaining green onions and bring to boil over medium-high heat
58
Return lamb to roasting pan
59
Cover and return to oven
60
Braise until chard ribs are tender, about 20 minutes
61
Uncover; mix chard leaves into pan juices
62
Return pan to oven and roast uncovered until chard softens, stirring occasionally, about 5 minutes
63
Transfer lamb to rimmed platter
64
Season chard mixture in pan to taste with salt and pepper
65
Spoon chard mixture over lamb
66
Sprinkle with parsley; serve with bulgur