Lamb And Rice Casserole

Total Time: 2 hrs 10 mins Preparation Time: 1 hr 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.