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Active Time
1 hour 15 minutes
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Total Time
3 hours 45 minutes (including making bulgur)
Bulgur, or quick-cooking cracked whole wheat, isn't just for tabbouleh. The grain also makes a delicious, healthful side dish that's a good alternative to couscous or rice.
Ingredients
6 servings
Step 1
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 shanks. Sauté until brown, turning occasionally, 8 to 10 minutes. Transfer lamb to large roasting pan. Repeat with remaining 3 lamb shanks.
Step 2
加一半的葱一样的锅。减少heat to low; stir 2 minutes. Add garlic; stir 30 seconds. 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. Pour broth mixture over lamb.
Step 3
Cover roasting pan with foil; place in oven. Braise lamb until tender, turning every 30 minutes, about 2 1/2 hours. Transfer lamb to large rimmed baking sheet. Set pan aside.
Step 4
Meanwhile, cut center rib (including stem portion) from each chard leaf. 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.
Step 5
Tilt roasting pan and spoon off all fat from top of sauce that pools at lower end. Set roasting pan over 2 burners. 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.
Step 6
Transfer lamb to rimmed platter. Season chard mixture in pan to taste with salt and pepper. Spoon chard mixture over lamb. Sprinkle with parsley; serve with bulgur.
Bulgur is available at some supermarkets and at natural foods stores.
How would you rate Braised Lamb Shanks with Swiss Chard?
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Reviews (19)
Back to TopThis was magnificent. Deep rich flavour, not to heavy, went beautifully with a bulgar/quinoa mix and a velvety red wine.
jgpmhl
White Rock, BC
3/31/2018
Very good, maybe add a little lemon zest next time? Or a gremolata instead of pure parsley to finish.
reuel
Los Gatos, CA
3/4/2016
Delcious dish, very flavorful and straightforward to make. The flavors intensified overnight. Great way to use chard. I served with mixed green and wax beans, and a red blend from Napa. I've already made this twice and am on the look-out for more lamb shanks.
lathwi
san francisco bay area
8/24/2014
This was good, but not great. I used just two shanks, and reduced the other ingredients proportionately. I thought the sauce could have used more spice/depth, but liked the addition of the raisins. My husband did not care for the bulgur "sawdust" - I think we'll stick to our usual risotto. The chard was good, though.
gypsylthr
Scottsdale, AZ
11/24/2013
Great recipe! This was my very first time cooking lamb shanks and the only thing I did different with the spices was add a little more salt. It turned out great, and I even added chicken thighs with the same seasonings, just took them out sooner and they were fantastic. I didn't have swiss chard, so I wilted spinach and cooked brown rice to go with the lamb. I used the sauce from the lamb to cook the spinach and it was perfect. I will be making this again in the winter months, easy and yummy. A good weekend meal since it takes some time.
Anonymous
5/24/2013
Delicieux! I have tried over an over braised lamb shank recipes..this is one is a definite keeper. Instead of Swiss chard i used Kale...
Anonymous
6/29/2012
So I typically make Curtis Stone's lamb shank recipe from the Take Home Chef website (tlc.com/recipe) and, based on the reviews, I figured I give this one a shot. Honestly, Curtis' recipe is better because of the more complex flavor in the sauce, but this one is very good and deserves a second place lamb shank rating in my book. I followed the recipe pretty closely (doubled the broth b/c my family typically loves sauces; this worked out very well) and substituted the bulgur for potatoes as other reviews recommended. The potatoes worked wonderfully and we particularly liked the raisins in the sauce. I don't think I'll make this as often as I do Curtis' recipe, but I'll definitely add chard to that recipe in the future.
jaimeboswell
Northern Virginia
4/26/2012
It was good the first night but FABULOUS the second as leftovers. I think the saffron is essential. The sauce was a bit thick before I cooked the chard (I didnt cook the ribs). So I added another can of tomatoes with the juice. I liked it better the second night with brown rice than smashed small red potatoes as one reviewer suggested. I will try it with cracked wheat next time.
bustan79
Midlothian, VA
10/11/2011
One of the best dishes I have ever made. Very easy and delicious (ratio of deliciousness to effort is very high). Substituted kale for the Swiss chard. Omitted the saffron the first time, included it the second time; didn't notice a big difference. One thing I'd recommend is to follow the recipe pretty closely with regard to the amount of liquid--too much liquid and you'll get a stew rather than a braise. Will definitely make again.
Anonymous
Philadelphia, PA
8/25/2011
Made this for an in-home catered dinner for 6 - lovely spiced winter dish. However, even at less than 1 lb each, the shanks were intimidating on the plate and not one was more than halfway eaten - if plating, I would look for smaller cuts. Remember to salt accordingly!
ebjacobsen
Walnut Creek, CA
7/2/2011
做这道菜两次。一次4,第二个蒂姆e for 6 as part of a Valentine's Day wine dinner. Flavors in this dish are in a word, Outstanding! Just a couple of recomendations: first, had my reservations on the Bulgur as the go with so the first time I made this I boiled some red potatoe and did a rough mash.... no milk or butter, just smashed em up and used them as the base to place the shanks on. The Swiss Chard / Sauce mixture went on top of that. Also tried it with the Bulger. No contest, the smashed potatoe wins. Second, the liquid portion of the recipe is fine for 4 shanks in a smaller braising pan. For six, in a large roasting pan you will need to double the tomatoe and broth portions and adjust the seasonings accordingly. Other than that, a truly wonderfull dish !
valkman22
Worcester, MA
2/27/2011
Outstanding as written. I used less lamb than called for (less people) but kept the sauce amount the same. I couldn't have been more pleased with the results- I can't wait to make these again! This is a really easy, hands off recipe with outstanding results.
rclaudia
Vancouver, BC
2/23/2011
Delicious. Made as written; served with Israeli couscous for Valentines' dinner.
SaraNoH
Chicago
2/22/2011
this recipe is absolutely delicious; it resulted in the tastiest lamb shanks i can recall! i followed the recipe as written, with the exception of using kale instead of swiss chard, because that is what the grocery store had. this will be my go-to recipe for lamb shanks from now on.
Anonymous
richmond, va
2/17/2011
Fantastic meal, I did do a number of thing a little differently. Because there were only three of us, I only use three shanks. I choose to make this in my le creuset french oven, 3 shanks fit perfectly in my 13 quart. I did NOT reduce the recipe by half but kept it as written was glad I did, the portions worked out great. I also choose to skip the chard ribs, as previously they have been too bitter for my taste. I added the chard leaves after the last green onion addition, put it in the oven for 5 minutes uncovered then placed it on the stove top on low, simmering everything covered for another 5 minutes.
navmatt
Portland, OR
2/13/2011
