Text 7948, 87 rader
Skriven 2011-03-03 05:04:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 1032
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Lamb Shanks w/Swiss Chard
 Categories: Lamb/mutton, Greens, Grains, Vegetables
      Yield: 6 servings
 
      1 c  All purpose flour
      2 ts Ground cinnamon; divided
  1 3/4 ts Ground cardamom; divided
      6    (1 1/4 lb ea) lamb shanks
    1/4 c  Extra-virgin olive oil
     12    Green onions; chopped,
           - divided
      6 lg Garlic cloves; chopped
 14 1/2 oz Can diced tomatoes in juice
     14 oz Can beef broth
    1/4 c  Golden raisins
      1 tb Tomato paste
    1/4 ts Saffron threads; crumbled
        lg Pinch ground cloves
  1 1/4 lb Swiss chard; 2 bunches
    1/4 c  Chopped fresh Italian
           - parsley
 10 1/2 oz (2 pkg) bulgur; prepared
           - according to package
           - directions
 
  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.
  
  Preheat oven to 325øF/163øC. 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.
  
  Add half of green onions to same skillet. Reduce 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.
  
  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.
  
  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.
  
  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.
  
  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.
  
  Ingredient Info: Bulgur is available at some supermarkets
  and at natural foods stores
  
  by Jean Anderson
  
  Bon Appétit | February 2011
  
  Yield: 6 servings
  
  MM Format by Dave Drum - 14 February 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Klingon sons! You killed my bastard! No, wait
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