Braised Lamb Shanks with Swiss Chard

Photo by Hans Gissenger
Ingredients
- 12 green onions
- 6 1- to 1 1/4-pound lamb shanks
- 1 ¼ pounds Swiss chard
- 1 tablespoon tomato paste
- ¼ teaspoon saffron threads
- 1 14.5-ounce can diced tomatoes in juice
- ¼ cup extra-virgin olive oil
- + 9 more ingredients
-
- 1 ¾ teaspoons ground cardamom
- 2 teaspoons ground cinnamon
- 1 pinch ground cloves
- ¼ cup golden raisins
- 1 cup all purpose flour
- 1 ¾ cups beef broth
- 6 large garlic cloves
- 2 5.25-ounce packages bulgur
- ¼ cup fresh Italian parsley
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 sha...
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