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."
photo by a user photo by a user
Ready In:
2hrs 10mins




  • Trim fat from lamb shanks.
  • In a heavy pot, brown well in butter.
  • Add onions; saute until soft.
  • Add 2-1/2 cups water, tomato paste, allspice, cinnamon, 1 tsp.
  • salt and pepper.
  • Bring to a boil.
  • Cover and simmer 1-1/2 hours.
  • When lamb is tender melt butter to bubbling in saucepan.
  • Saute rice, stirring constantly, untillightly browned and butter begins to foam between rice kernels.
  • Add remaining salt; set aside.
  • Remove lamb shanks from pan.
  • Measure broth and add water to measure 2-1/2 cups.
  • Return shanks to pan.
  • Bring to a boil.
  • Stir in sauteed rice and butter.
  • Simmer, covered, 30 minutes.
  • Allow to stand, covered, 10 minutes before serving.
  • Spoon yogurt over top of rice.

Questions & Replies

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  1. 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.
  2. 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.
  3. 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.


I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :) A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking. With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking. I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.
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