Lamb and Rice Casserole
- Ready In:
- 2hrs 10mins
- Ingredients:
- 11
- Serves:
-
4
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)
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.
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Reviews
-
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.
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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.
RECIPE SUBMITTED BY
Gingerbee
United States
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.