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1
Preheat the oven to 275.
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2
In the center of a double-ply 5-inch piece of dampened cheesecloth, combine the porcini, thyme, orange zest, ancho chile, bay leaf and celery.
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3
Tie into a neat package with kitchen string.
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4
Trim any excess cheesecloth and string from the bouquet garni.
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5
In a 12-inch, enameled cast-iron casserole, heat 2 tablespoons of the olive oil until shimmering.
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6
Season the lamb with salt and pepper and cook 2 shanks over moderate heat until browned, 7 minutes per side.
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7
Transfer the lamb to a bowl and repeat with the remaining lamb shanks.
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8
Add 2 teaspoons of the remaining olive oil, the onion and three-quarters of the minced garlic to the casserole.
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9
Cook over moderately low heat, stirring occasionally, until softened, 7 minutes.
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10
Add the tomato and cook over moderately high heat for 3 minutes.
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11
Stir in the wine and simmer until reduced by half.
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12
Return the lamb shanks to the casserole, nestling them in an even layer.
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13
Add the water and bouquet garni and bring to a gentle simmer.
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14
Cover the shanks with a sheet of parchment paper and the lid and bake for 1 hour.
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15
Turn the shanks, cover again with the parchment and the lid and bake for 1 hour longer, or until the meat is very tender.
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16
Meanwhile, in a medium saucepan of salted boiling water, cook the carrots until tender, about 5 minutes.
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17
Using a slotted spoon, transfer the carrots to a bowl.
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18
Add the turnips to the saucepan and boil until tender, about 4 minutes.
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19
Transfer to the bowl.
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20
Add the Swiss chard to the saucepan and blanch for 1 minute.
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21
Drain, chop coarsely and transfer to the bowl.
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22
Transfer the shanks to a bowl and let cool slightly.
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23
Increase the oven temperature to 400.
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24
Simmer the braising liquid over moderate heat, skimming the surface occasionally, until slightly reduced, about 5 minutes.
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25
Squeeze the bouquet garni into the liquid, then discard it.
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26
Remove the meat from the shanks.
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27
Cut or tear it into bite-size pieces and return it to the casserole.
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28
Add the carrots, turnips and Swiss chard, and season the stew with salt and pepper; keep warm.
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29
Arrange the baguette slices on a baking sheet and brush with 1 tablespoon of the remaining olive oil.
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30
In a bowl, combine the remaining olive oil and garlic with the parsley.
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31
Spread the garlic-parsley mixture on the slices and bake for 7 minutes, or until toasted.
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32
Halve the toasts crosswise and serve with the stew.
