Lamb and Rice Casserole

Name: Lamb and Rice Casserole
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 2 h 10 min
Yield: 4 serving(s)
Ingredients: 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)

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Recipe by Gingerbee

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

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READY IN: 2hrs 10mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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)

DIRECTIONS

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.