Total Time
2hrs 10mins
Prep 1 hr 30 mins
Cook 40 mins

In spring, lamb is plentiful. This casserole recipe came from a Greek cookbook and is reproduced here for you lamb-lovers.

Ingredients Nutrition


  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.


Most Helpful

This is soooo tasty!!! I used lean cubes of lamb leg and a teaspoon of cloves (didn't have allspice). The meat was soft and the rice was absolutely delicious!! Thank you for sharing this one.

Angela Sara May 18, 2002

I didn't use shanks but 4 pieces from the top of the shank (big chops with bones). I 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. I used freshly ground allspice and pepper and the flavour just blended in. I had to stir so the rice didn't burn.

Chef @Oz September 12, 2007

I used pre-cooked leftover lamb bits from a leg of lamb, so I had to make broth for the rice. I 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.

Veggie Eater February 06, 2005

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