Braised Lamb Shanks with Swiss Chard
Braised Lamb Shanks with Swiss Chard is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 325°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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 2 1/2 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.