Braised Lamb Shanks with Swiss Chard

Ingredients

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

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