Lamb Shanks Braised with Swiss Chard


Adapted from The Sultan's Kitchen; A Turkish Cookbook. I made this for my family on Sunday, the lamb was meltingly delicious and the chard soaked up all of tomato and lamb flavors. Serve this with some cooked pearled barley that has been seasoned with salt and pepper and tossed with fresh cilantro, parsley or chives. Serves 4.

4 lamb shanks, total weight about 4 pounds
1/2 cup whole-wheat flour
2 tsp salt
1 tsp freshly ground black pepper
1/4 cup sunflower or olive oil
3 TB unsalted butter
6 garlic cloves, minced
1 bunch scallions, trimmed and chopped, including some green parts
4 tsp tomato paste
3 medium frozen tomatoes, peeled and coarsely chopped
1 tsp dried crumbled thyme
1 quart water, chicken stock or lamb stock
3 parsnips, diced
1 pound swiss chard, coarsely chopped
1/4 cup chopped fresh cilantro or parsley

Mix the flour with the salt and pepper. Dust the shanks with the flour mixture, shaking off any excess. In a large, deep, heavy-bottomed pot, heat the oil over high heat, and sear the lamb shanks for about 5 minutes, until they're lightly browned on all sides. Pour off any excess oil. Melt the butter in the same pan and cook the garlic and scallions for 1 minutes, stirring them with a wooden spoon, until they're softened but not brown. Add the tomato paste, tomatoes and thyme.

Pour the water, or stock, over the lamb shanks and bring to a boil. Reduce to a simmer, cover and continue to simmer for about 1 1/2 hours, or until the lamb is tender. Skim the surface to remove any scum and excess fat from time to time. Thirty minutes before the end of cooking, add the parsnips. 15 minutes later, add the chopped chard.

After 15 minutes, remove the chard and parsnips with a slotted spoon and arrnge them in the center of a warmed platter. Place the lamb shanks over the vegetables. Bring the cooking liquid to a rapid boil, and reduce until slightly thickened, about 10 minutes. Stir cilantro or parsley into gravy and sprinkle over platter. Serve immediately with cooked barley on the side.

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