Lamb Stew with Swiss Chard and Garlic-Parsley Toasts

Name: Lamb Stew with Swiss Chard and Garlic-Parsley Toasts
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 3-inch piece of ancho chile; 9 inches thick slices crusty whole wheat baguette; 1 bay leaf; 2 mediums carrots, cut into 1-by-1/3-inch pieces; 1 celery rib, quartered crosswise; 59 milliliters dried porcini mushrooms; 118 milliliters dry red wine; 59 milliliters chopped flat-leaf parsley; 8 garlic cloves, minced; 2 kilograms lamb shanks, fat trimmed; 59 milliliters extra-virgin olive oil; 1 strip 3-inch strip of orange zest; 1 medium red onion, finely chopped; 4 servings Salt and freshly ground pepper; 227 grams Swiss chard, stemmed; 4 thyme sprigs; 1 large tomato—peeled, seeded and chopped; 227 grams turnips, peeled and cut into wedges; 946 milliliters water

Lamb Stew with Swiss Chard and Garlic-Parsley Toasts might be just the main course you are searching for. This recipe makes 4 servings with 485 calories, 44g of protein, and 21g of fat each. This recipe covers 42% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. It is a good option if you're following a dairy free diet. If you have carrots, orange zest, swiss chard, and a few other ingredients on hand, you can make it. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes.

Instructions

Preheat the oven to 27

Equipment you will use

Oven

In the center of a double-ply 5-inch piece of dampened cheesecloth, combine the porcini, thyme, orange zest, ancho chile, bay leaf and celery. Tie into a neat package with kitchen string. Trim any excess cheesecloth and string from the bouquet garni.

Ingredients you will need

Bouquet Garni

Ancho Chili Pepper

Orange Zest

Bay Leaves

Celery

Thyme

Equipment you will use

Kitchen Twine

Cheesecloth

In a 12-inch, enameled cast-iron casserole, heat 2 tablespoons of the olive oil until shimmering. Season the lamb with salt and pepper and cook 2 shanks over moderate heat until browned, 7 minutes per side.

Ingredients you will need

Salt And Pepper

Olive Oil

Lamb

Transfer the lamb to a bowl and repeat with the remaining lamb shanks.

Ingredients you will need

Lamb

Equipment you will use

Bowl

Add 2 teaspoons of the remaining olive oil, the onion and three-quarters of the minced garlic to the casserole. Cook over moderately low heat, stirring occasionally, until softened, 7 minutes.

Ingredients you will need

Minced Garlic

Olive Oil

Onion

Add the tomato and cook over moderately high heat for 3 minutes. Stir in the wine and simmer until reduced by half. Return the lamb shanks to the casserole, nestling them in an even layer.

Ingredients you will need

Lamb Shanks

Tomato

Wine

Add the water and bouquet garni and bring to a gentle simmer. Cover the shanks with a sheet of parchment paper and the lid and bake for 1 hour. Turn the shanks, cover again with the parchment and the lid and bake for 1 hour longer, or until the meat is very tender.

Ingredients you will need

Bouquet Garni

Water

Meat

Equipment you will use

Baking Paper

Oven

Meanwhile, in a medium saucepan of salted boiling water, cook the carrots until tender, about 5 minutes. Using a slotted spoon, transfer the carrots to a bowl.

Ingredients you will need

Carrot

Water

Equipment you will use

Slotted Spoon

Sauce Pan

Bowl

Add the turnips to the saucepan and boil until tender, about 4 minutes.

Ingredients you will need

Turnip

Equipment you will use

Sauce Pan

Transfer to the bowl.

Equipment you will use

Bowl

Add the Swiss chard to the saucepan and blanch for 1 minute.

Ingredients you will need

Swiss Chard

Equipment you will use

Sauce Pan

Drain, chop coarsely and transfer to the bowl.

Equipment you will use

Bowl

Transfer the shanks to a bowl and let cool slightly. Increase the oven temperature to 40

Equipment you will use

Bowl

Oven

Simmer the braising liquid over moderate heat, skimming the surface occasionally, until slightly reduced, about 5 minutes. Squeeze the bouquet garni into the liquid, then discard it.

Ingredients you will need

Bouquet Garni

Remove the meat from the shanks.

Ingredients you will need

Meat

Cut or tear it into bite-size pieces and return it to the casserole.

Add the carrots, turnips and Swiss chard, and season the stew with salt and pepper; keep warm.

Ingredients you will need

Salt And Pepper

Swiss Chard

Carrot

Turnip

Stew

Arrange the baguette slices on a baking sheet and brush with 1 tablespoon of the remaining olive oil. In a bowl, combine the remaining olive oil and garlic with the parsley.

Ingredients you will need

Olive Oil

Baguette