Introduction
Braised lamb shanks with Swiss chard is a dish that promises a tender, richly flavored main course. The slow-cooked process of braising allows the robust taste of lamb to meld beautifully with the earthy notes of Swiss chard and complementary spices, creating an indulgent meal for any occasion.
Tips for this recipe
For optimal results, ensure that your meat is trimmed well before cooking to reduce excess fat. Braising lamb shanks at a low temperature over several hours allows the connective tissues to break down and renders them tender. Be mindful when adding liquid ingredients like diced tomatoes, as they can significantly contribute to the overall sauce depth and flavor profile.
Why you will love this recipe
This Braised Lamb Shanks with Swiss Chard is not just a culinary delight but an experience that transports your senses to a place of comfort and satisfaction. The symphony of robust lamb, sweet-spiced vegetables, and earthy greens will captivate you, making this recipe memorable for its flavors and the joy it brings around the dining table.
Ingredients
1 cup all purpose flour
2 teaspoons ground cinnamon, divided
1 3/4 teaspoons ground cardamom, divided
6 1- to 1 1/4-pound lamb shanks
1/4 cup extra-virgin olive oil
12 green onions, chopped, divided
6 large garlic cloves, chopped
1 14.5-ounce can diced tomatoes in juice
1 3/4 cups (14 ounces) beef broth
1/4 cup golden raisins
Tomato paste
1 tablespoon saffron threads, crumbled
Large pinch of ground cloves
1 to 1 1/4 pounds Swiss chard (about 2 bunches)
1/4 cup chopped fresh Italian parsley
2 5.25-ounce packages bulgur (about 2 cups), prepared according to package directions
Advised equipment
– Dutch Oven
– Large Skillet (non-stick)
– Measuring Cup (250ml and 500ml)
– Knife Set with a Chef’s Knife
– Cutting Board
– Colander or Fine Mesh Strainer
– Food Processor (optional for chopping chard)
– Meat Tenderizer
– Instant-read Thermometer
– Digital Kitchen Scale
– Roasting Rack (optional, but helpful for browning meat and vegetables evenly)
History of the recipe
Braised lamb shanks with Swiss chard is a dish steeped in rich culinary tradition. Often found in Middle Eastern cuisine, its origins can be tracited back to ancient times where slow cooking methods were developed out of necessity for tenderizing tougher cuts of meat and maximizing flavors from humble ingredients. Swiss chard also has roots deep in European history, particularly within Mediterranean cultures, serving as a versatile leafy green used both freshly or as part of hearty stews like this one.
Fun facts about this recipe
Did you know that the method of braising was developed by ancient civilizations for cooking tough meats? The low and slow technique ensures a tender, flavorful result without the need for modern kitchen technology. Swiss chard, with its bright green stalks and vibrant leaves, not only adds nutritional value but also a splash of color to your plate – making it visually as appealing as it is delicious!
