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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 4 |
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In spring, lamb is plentiful. This casserole recipe came from a Greek cookbook and is reproduced here for you lamb-lovers. Ingredients:
2 lamb shanks |
2 tablespoons butter |
1 small onion, chopped |
3 ounces cans tomato paste |
1 teaspoon allspice |
1 dash cinnamon |
2 teaspoons salt |
1/4 teaspoon pepper |
2 tablespoons butter |
1 cup raw long-grain rice |
1 cup plain yogurt (optional) |
Directions:
1. Trim fat from lamb shanks.
2. In a heavy pot, brown well in butter.
3. Add onions; saute until soft.
4. Add 2-1/2 cups water, tomato paste, allspice, cinnamon, 1 tsp.
5. salt and pepper.
6. Bring to a boil.
7. Cover and simmer 1-1/2 hours.
8. When lamb is tender melt butter to bubbling in saucepan.
9. Saute rice, stirring constantly, untillightly browned and butter begins to foam between rice kernels.
10. Add remaining salt; set aside.
11. Remove lamb shanks from pan.
12. Measure broth and add water to measure 2-1/2 cups.
13. Return shanks to pan.
14. Bring to a boil.
15. Stir in sauteed rice and butter.
16. Simmer, covered, 30 minutes.
17. Allow to stand, covered, 10 minutes before serving.
18. Spoon yogurt over top of rice.
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