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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Braised Lamb Shanks with Swiss Chard
Braised Lamb Shanks with Swiss Chard
(Stinco d'Agnello Brasato con Bietola)
 
 
Ingredients:
 
Six 1 to 1 and 1/4-pound lamb shanks
12 green onions, chopped, divided
1 to 1 and 1/4 pounds Swiss chard (about 2 bunches)
6 large garlic cloves, chopped
One 14.5-ounce can diced tomatoes in juice
1 and 3/4 cups (14 ounces) beef broth
1 cup all purpose flour
2 teaspoons ground cinnamon, divided
1 and 3/4 teaspoons ground cardamom, divided
1/4 cup extra-virgin olive oil
1/4 cup golden raisins
1 tablespoon tomato paste
1/4 teaspoon saffron threads, crumbled
Large pinch of ground cloves
1/4 cup chopped fresh Italian parsley
Two 5.25-ounce packages bulgur (about 2 cups), prepared according to package directions
 
Directions:
 
Preheat oven to 325F.

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 olive oil in heavy large skillet over medium-high heat.

Add 3 lamb shanks.

Saute 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 and place in oven.

Braise lamb until tender, turning every 30 minutes, about 2 and 1/2 hours.

Transfer lamb to large rimmed baking sheet.

Set pan aside.

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 and mix chard leaves into pan juices.

Return pan to oven and roast uncovered until chard softens, stirring occasionally, about 5-6 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. Makes 6 servings.
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