
How To Make Lamb Stew with Swiss Chard and Garlic-Parsley Toasts
Indulge yourself with a special dinner meal by whipping up this heart lamb stew! Enjoy bites of tender lamb and veggies, and crisp toasts, all in one plate.
Serves:
Ingredients
- ¼cupdried porcini mushrooms
- 4thyme sprigs
- 1orange zest strip,(3 inch)
- 1ancho chile,(3 inch)
- 1bay leaf
- 1celery rib
- ¼cupextra virgin olive oil
- 4lamb shanks,(1 lb)
- salt and freshly ground pepper
- 1medium red onion
- 8garlic cloves
- 1large tomato
- ½cupdry red wine
- 4cupswater,(1 quart)
- 2medium carrots
- ½lbsmall turnips
- ½lbswiss chard
- 8whole wheat baguette,½ inch slices, crusty
- ¼cupflat leaf parsley,chopped
Instructions
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Preheat the oven to 275 degrees F.
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In the center of a double-ply 5-inch piece of dampened cheesecloth, combine the porcini, thyme, orange zest, ancho chile, bay leaf and celery. Tie into a neat package with kitchen string. Trim any excess cheesecloth and string from the bouquet garni.
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In a 12-inch, enameled cast-iron casserole, heat 2 tablespoons of the olive oil until shimmering. Season the lamb with salt and pepper and cook 2 shanks over moderate heat for 7 minutes per side, until browned.
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Transfer the lamb to a bowl and repeat with the remaining lamb shanks.
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Add 2 teaspoons of the remaining olive oil, the onion and three-quarters of the minced garlic to the casserole. Cook over moderately low heat, stirring occasionally, for 7 minutes, until softened.
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Add the tomato and cook over moderately high heat for 3 minutes. Stir in the wine and simmer until reduced by half.
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Return the lamb shanks to the casserole, nestling them in an even layer. Add the water and bouquet garni and bring to a gentle simmer.
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Cover the shanks with a sheet of parchment paper and the lid.
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Bake for 1 hour. Turn the shanks, cover again with the parchment and the lid and bake for 1 hour longer, or until the meat is very tender
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In a medium saucepan of salted boiling water, cook the carrots for about 5 minutes, until tender. Using a slotted spoon, transfer the carrots to a bowl.
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Add the turnips to the saucepan and boil for about 4 minutes until tender. Transfer to the bowl.
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Add the Swiss chard to the saucepan and blanch for 1 minute. Drain, chop coarsely and transfer to the bowl.
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Transfer the shanks to a bowl and let cool slightly.
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Increase the oven temperature to 400 degrees F.
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Simmer the braising liquid over moderate heat, skimming the surface occasionally, for about 5 minutes, until slightly reduced. Squeeze the bouquet garni into the liquid, then discard it.
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Remove the meat from the shanks. Cut or tear it into bite-size pieces and return it to the casserole.
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Add the carrots, turnips and Swiss chard, and season the stew with salt and pepper; keep warm.
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Arrange the baguette slices on a baking sheet and brush with 1 tablespoon of the remaining olive oil.
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In a bowl, combine the remaining olive oil and garlic with the parsley. Spread the garlic-parsley mixture on the slices.
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Bake for 7 minutes, or until toasted.
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Halve the toasts crosswise and serve with the stew. Enjoy!
Nutrition
- Calories:Â 2811.39kcal
- Fat:Â 90.17g
- Saturated Fat:Â 34.19g
- Trans Fat:Â 0.03g
- Monounsaturated Fat:Â 37.31g
- Polyunsaturated Fat:Â 9.57g
- Carbohydrates:Â 340.57g
- Fiber:Â 21.03g
- Sugar:Â 34.77g
- Protein:Â 153.83g
- Cholesterol:Â 298.98mg
- Sodium:Â 4160.93mg
- Calcium:Â 487.39mg
- Potassium:Â 3055.26mg
- Iron:Â 33.85mg
- Vitamin A: 514.73µg
- Vitamin C:Â 51.15mg
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