Ingredients
-
2
-
2
-
1
-
3
-
1
-
1
-
2
-
1/4
-
2
-
1
-
1
-
-
-
-
Directions
Lamb and Rice Casserole, In spring, lamb is plentiful This casserole recipe came from a Greek cookbook and is reproduced here for you lamb-lovers , I didn’t use shanks but 4 pieces from the top of the shank (big chops with bones) used half the butter and salt and I had to add extra water to the rice (as I always seem to do) The dish was really good It is a mildly flavoured wholesome dish used freshly ground allspice and pepper and the flavour just blended in I had to stir so the rice didn’t burn , used pre-cooked leftover lamb bits from a leg of lamb, so I had to make broth for the rice used vegetable broth cubes which added a nice flavor I’d definitely recommend the yogurt Although it is optional and looks more like a garnish, it really adds a piquant flavor and creamy texture I also served additional yogurt in a dish on the table so we could add more which most of us did
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Steps
|
1
Done
|
Trim Fat from Lamb Shanks. |
|
2
Done
|
in a Heavy Pot, Brown Well in Butter. |
|
3
Done
|
Add Onions; Saute Until Soft. |
|
4
Done
|
Add 2-1/2 Cups Water, Tomato Paste, Allspice, Cinnamon, 1 Tsp. |
|
5
Done
|
Salt and Pepper. |
|
6
Done
|
Bring to a Boil. |
|
7
Done
|
Cover and Simmer 1-1/2 Hours. |
|
8
Done
|
When Lamb Is Tender Melt Butter to Bubbling in Saucepan. |
|
9
Done
|
Saute Rice, Stirring Constantly, Untillightly Browned and Butter Begins to Foam Between Rice Kernels. |
|
10
Done
|
Add Remaining Salt; Set Aside. |
|
11
Done
|
Remove Lamb Shanks from Pan. |
|
12
Done
|
Measure Broth and Add Water to Measure 2-1/2 Cups. |
|
13
Done
|
Return Shanks to Pan. |
|
14
Done
|
Bring to a Boil. |
|
15
Done
|
Stir in Sauteed Rice and Butter. |
