Lamb Shanks, 450g

All our lamb is 100% grass-fed for their entire lives. Grown slowly to around 8-15 months, our lamb and hogget are grown until they reach maturity naturally. We hang all of our lamb on the bone for three weeks to develop the full, rich, sweet flavour we are known for. Meticulously trimmed so you are not faced with too much fat, the lean meat has a rich depth of flavour like nothing else.

Try Cooking! Braised Lamb Shanks with Swiss Chard

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.

6 servings

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

1 tablespoon tomato paste

1/4 teaspoon 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

Preparation

Preheat oven to 325°F. 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.

Recipe by Jean Anderson Epicurious