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Braised Lamb Shanks with Swiss Chard

Braised Lamb Shanks with Swiss Chard
Braised Lamb Shanks with Swiss Chard might be just the main course you are searching for. This recipe covers 59% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 871 calories, 61g of protein, and 18g of fat per serving. This recipe serves 6. 1 person found this recipe to be flavorful and satisfying. A mixture of ground cloves, ground cinnamon, ground cardamom, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 45 minutes.

Instructions

1
Preheat oven to 325°F.
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OvenOven
2
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.
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Ground Black PepperGround Black Pepper
All Purpose FlourAll Purpose Flour
CardamomCardamom
CinnamonCinnamon
LambLamb
SaltSalt
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Pie FormPie Form
WhiskWhisk
3
Heat oil in heavy large skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
4
Add 3 lamb shanks. Sauté until brown, turning occasionally, 8 to 10 minutes.
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Lamb ShanksLamb Shanks
5
Transfer lamb to large roasting pan. Repeat with remaining 3 lamb shanks.
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LambLamb
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Roasting PanRoasting Pan
6
Add half of green onions to same skillet. Reduce heat to low; stir 2 minutes.
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Green OnionsGreen Onions
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Frying PanFrying Pan
7
Add garlic; stir 30 seconds.
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GarlicGarlic
8
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.
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Tomatoes In JuiceTomatoes In Juice
Tomato PasteTomato Paste
CardamomCardamom
CinnamonCinnamon
RaisinsRaisins
SaffronSaffron
CloveClove
BrothBroth
9
Pour broth mixture over lamb.
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BrothBroth
LambLamb
10
Cover roasting pan with foil; place in oven. Braise lamb until tender, turning every 30 minutes, about 2 1/2 hours.
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LambLamb
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Roasting PanRoasting Pan
Aluminum FoilAluminum Foil
OvenOven
11
Transfer lamb to large rimmed baking sheet. Set pan aside.
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LambLamb
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Baking SheetBaking Sheet
Frying PanFrying Pan
12
Meanwhile, cut center rib (including stem portion) from each chard leaf.
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Swiss ChardSwiss Chard
13
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.
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Swiss ChardSwiss Chard
RibsRibs
14
Tilt roasting pan and spoon off all fat from top of sauce that pools at lower end. Set roasting pan over 2 burners.
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SauceSauce
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Roasting PanRoasting Pan
15
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.
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Green OnionsGreen Onions
Swiss ChardSwiss Chard
LambLamb
RibsRibs
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Roasting PanRoasting Pan
OvenOven
16
Transfer lamb to rimmed platter. Season chard mixture in pan to taste with salt and pepper. Spoon chard mixture over lamb.
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Salt And PepperSalt And Pepper
Swiss ChardSwiss Chard
LambLamb
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Frying PanFrying Pan
17
Sprinkle with parsley; serve with bulgur.
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ParsleyParsley
BulgurBulgur
18
Ingredient Info.
19
Bulgur is available at some supermarkets and at natural foods stores.
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BulgurBulgur
DifficultyExpert
Ready In3 hrs, 45 m.
Servings6
Health Score100
Dairy FreeVery Healthy
DietsDairy Free
Dish TypesLunchMain CourseMain DishDinner
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