Braised Lamb Shanks with Swiss Chard

Braised Lamb Shanks with Swiss Chard
Photo by Hans Gissenger

Ingredients

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

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...

View full recipe at Epicurious

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