Lamb And Rice Casserole - cooking recipe

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)

Preparation

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.