Lamb Stew With Swiss Chard And Garlic Parsley Toasts
Ingredients
- 1/4 cup dried porcini mushrooms
- 4 thyme sprigs
- One 3-inch strip of orange zest
- One 3-inch piece of ancho chile
- 1 bay leaf
- 1 celery rib, quartered crosswise
- 1/4 cup extra-virgin olive oil
- Four 1-pound lamb shanks, fat trimmed
- Salt and freshly ground pepper
- 1 medium red onion, finely chopped
- 8 garlic cloves, minced
- 1 large tomato—peeled, seeded and chopped
- 1/2 cup dry red wine
- 1 quart water
- 2 medium carrots, cut into 1-by-1/3-inch pieces
- 1/2 pound small turnips, peeled and cut into wedges
- 1/2 pound Swiss chard, stemmed
- Eight 1/2-inch-thick slices crusty whole wheat baguette
- 1/4 cup chopped flat-leaf parsley
Instructions
Lamb Stew With Swiss Chard And Garlic-Parsley Toasts serves 14 original recipe by Food & Wine.
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