6-8 lamb shanks to feed a family of 4-6 snow-bound people
6-8 large carrots
1 large bunch of swiss chard
1 large onion
5-6 garlic cloves
1-2 tablespoon tomato paste (optional)
1/2 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons ground paprika
1/2 teaspoon onion powder (optional)
1/2 teaspoon garlic powder (optional)
fresh chopped cilantro to garnish (optional)
In a large dutch oven, brown meat well on all sides, about 4 minutes per side, in a little olive oil over high heat.
Remove lamb and set aside.
Lower heat to medium and gently sautee onions and garlic in pan, using the fat rendered from the lamb (if there is too much fat, discard some. Just make sure the bottom of the pan is slick).
Add spices (and tomato paste, if desired), and stir well for 2 minutes over heat.
Add lamb shanks back in pan, and add enough water to half-way cover the meat.
Cover and simmer either on stove or in a 325 degree oven for an hour, then turn the meat, adding more water if needed. Cover and simmer another hour.
After 2-3 hours, the meat will be spoon-tender.
For the last 20 minutes of cooking, add your carrots, peeled (we prefer larger chunks which take longer to cook), and your chard leaves and stems, well rinsed and chopped into 2 inch strips.
Serve with white rice or couscous, and garnish with fresh cilantro and hot chili sauce (such as Harissa or Sriracha), and enjoy!