Lamb Shanks Casserole
- 2 Tbsp. oil
- 4 lamb shanks
- 1 carrot, chopped
- 1 rib celery, chopped
- 1 small onion, chopped
- 1/2 yellow turnip, cubed
- salt and pepper
- 1/4 tsp. thyme
- 1 1/2 c. chicken broth or water
- 3/4 c. rice
- 1/2 lb. green beans, cut in 1 1/2-inch pieces
- 2 ripe tomatoes, quartered
- Heat oil in a heavy casserole.
- Brown lamb on all sides. Remove from pan.
- Add carrot, celery, onion and turnip; turn to glaze in fat.
- Then return lamb to pan.
- Add seasonings and broth; cover and cook until lamb is tender, about 1 hour.
- Add rice, raising lamb so that rice is submerged in liquid.
- (Add more broth if necessary, to cover rice by 1 inch.)
- Add beans and tomatoes. Cover pan tightly.
- Return to boil, then simmer about 20 minutes, stirring once, until rice is done and lamb is very tender.
- Makes 4 servings.
oil, lamb shanks, carrot, celery, onion, salt, thyme, chicken broth, rice, green beans, tomatoes
Taken from www.cookbooks.com/Recipe-Details.aspx?id=661853 (may not work)