Braised Lamb Shanks with Swiss Chard

Ingredients

• 1 cup all purpose flour 
• 14 ounces beef broth 
• 14.5 ounce canned tomatoes diced canned
• 4 cups bulgur prepared
• 6 large garlic cloves chopped
• 0.3 cup golden raisins 
• 12  green onions divided chopped
• 1.8 teaspoons ground cardamom divided
• 2 teaspoons ground cinnamon divided
• 1 pinch of ground cloves 
• 6 pound lamb shanks 
• 0.3 cup olive oil extra-virgin
• 0.3 cup parsley fresh italian chopped
• 0.3 teaspoon saffron threads crumbled
• 1 pounds swiss chard ( 2 bunches)
• 1 tablespoon tomato paste 

Equipment

• frying pan
• baking sheet
• oven
• whisk
• roasting pan
• aluminum foil
• pie form

Directions

1. Preheat oven to 325°F.
2. 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.
3. Heat oil in heavy large skillet over medium-high heat.
4. Add 3 lamb shanks. Sauté until brown, turning occasionally, 8 to 10 minutes.
5. Transfer lamb to large roasting pan. Repeat with remaining 3 lamb shanks.
6. Add half of green onions to same skillet. Reduce heat to low; stir 2 minutes.
7. Add garlic; stir 30 seconds.
8. 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.
9. Pour broth mixture over lamb.
10. Cover roasting pan with foil; place in oven. Braise lamb until tender, turning every 30 minutes, about 2 1/2 hours.
11. Transfer lamb to large rimmed baking sheet. Set pan aside.
12. Meanwhile, cut center rib (including stem portion) from each chard leaf.
13. 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.
14. Tilt roasting pan and spoon off all fat from top of sauce that pools at lower end. Set roasting pan over 2 burners.
15. 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.
16. Transfer lamb to rimmed platter. Season chard mixture in pan to taste with salt and pepper. Spoon chard mixture over lamb.
17. Sprinkle with parsley; serve with bulgur.
18. Ingredient Info.
19. Bulgur is available at some supermarkets and at natural foods stores.