Neckbone & Rice Casserole

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 -5 lbs lamb necks, you might have to go to a real butcher shop to find neckbones or a mexican mercado (market)
• 2 1/2 cups beef stock or 2 1/2 cups chicken stock (if you use factory made, watch the salt)
• 1/2 teaspoon molasses
• 1 cup basmati rice, sorted and washed
• 1/2 cup dried onion flakes
• 1/8 cup onion powder (not onion salt)
• 1/2 teaspoon celery seed

Recipe

• 1 preheat oven to 350f.
• 2 brown neckbones in a heavy skillet or dutch oven, cast iron works best.
• 3 remove with slotted spoon and drain on a paper towel.
• 4 add stock to the pan, bring to a boil, scrape and deglaze.
• 5 add molasses to liquid, mix well.
• 6 butter a casserole dish, add rice.
• 7 mix the onion, onion powder, and celery seeds.
• 8 sprinkle 1/2 of the onion mix on the rice.
• 9 arrange neckbones on the rice.
• 10 sprinkle remainder of the onion mix over neckbones.
• 11 add the stock, molasses, and drippings mixture.
• 12 cover, bake for 1 hour.
• 13 serve with a loose leaf lettuce salad dressed with nice balsamic vinaigrette and some merlot.
• 14 a word of caution!
• 15 don't try eating this while using paper napkins.
• 16 you'll need at least one large cloth napkin per person, two for any one with a beard.