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Ingredients

1. 1/4 cup dried porcini mushrooms
2. 4 thyme sprigs
3. One 3-inch strip of orange zest
4. One 3-inch piece of ancho chile
5. 1 bay leaf
6. 1 celery rib, quartered crosswise
7. 1/4 cup extra-virgin olive oil
8. Four 1-pound lamb shanks, fat trimmed
9. Salt and freshly ground pepper
10. 1 medium red onion, finely chopped
11. 8 garlic cloves, minced
12. 1 large tomato—peeled, seeded and chopped
13. 1/2 cup dry red wine
14. 1 quart water
15. 2 medium carrots, cut into 1-by-1/3-inch pieces
16. 1/2 pound small turnips, peeled and cut into wedges
17. 1/2 pound Swiss chard, stemmed
18. Eight 1/2-inch-thick slices crusty whole wheat baguette
19. 1/4 cup chopped flat-leaf parsley

Description

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Food & Wine