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

1. Heat oil in a heavy casserole.
2. Brown lamb on all sides. Remove from pan.
3. Add carrot, celery, onion and turnip; turn to glaze in fat.
4. Then return lamb to pan.
5. Add seasonings and broth; cover and cook until lamb is tender, about 1 hour.
6. Add rice, raising lamb so that rice is submerged in liquid.
7. (Add more broth if necessary, to cover rice by 1 inch.)
8. Add beans and tomatoes. Cover pan tightly.
9. Return to boil, then simmer about 20 minutes, stirring once, until rice is done and lamb is very tender.
10. 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)