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. ---------------------------------------------------------------------------
Nutrition
Ingredients
