Preheat oven to 350 degrees F.

Combine flour, Chinese 5 Spice, Salt and Pepper. Dredge Lamb Shanks in Flour Mixture.

Heat enough oil in a skillet to coat the bottom of the pan. When oil is hot, sear shanks making sure not to crowd the pan. When golden brown on all sides, remove from skillet and transfer to roasting pan.

Add onions to skillet and brown. Then add garlic continue to saute.

Add tomato paste and cook until it turns a deep brick red.

Deglaze with red wine. Transfer mixture to roasting pan with shanks. Add beef stock to roasting pan making sure that the liquid rises at least ½ way up the shanks.

Cover roasting pan with aluminum foil and braise in the oven for 2-3 hours or until fork tender.

While the shanks are braising. Peel swiss chard by removing the leaves from the stem. Stack leaves one on top of another. Slice thinly. Thinly slice stems as well.

Remove shanks from oven when they are done. Remove shanks from pan and set aside.

Place roasting pan onto burner and bring to a simmer. Add chard. Return shanks to pan. Cover pan and return to oven. Braise for another 20 minutes.