Lamb And Rice Casserole

• 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)

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.

lamb shanks, butter, onion, tomato paste, allspice, cinnamon, salt, pepper, butter, longgrain rice, yogurt

Taken from www.food.com/recipe/lamb-and-rice-casserole-22934 (may not work)