Braised Lamb Shanks with Swiss Chard

yield: 6 servings
active time:  1 hour 15 minutes 
total time:  3 hours 45 minutes (including making bulgur)
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

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 teaspoo 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.