Lamb Shanks Thompson Style
|Meaty lamb shanks||4 , cracked|
|Homemade chicken broth/Canned regular-strength chicken broth||3 Cup (48 tbs)|
|Long grain white rice||1 1⁄2 Cup (24 tbs)|
|Seedless green grapes||2 Cup (32 tbs)|
Place lamb shanks in a deep 3-quart casserole.
Pour in broth, cover, and bake in a 375° oven until meat is very tender when pierced, 2 to 2 1/2 hours.
Drain broth from casserole and reserve; cover lamb, return to oven, and turn off heal:.
Melt 1 tablespoon of the butter in a 3- to 4-quart pan over medium-high heat.
Add rice; cook, stirring, until lightly browned.
Skim and discard fat from lamb broth; pour 3 cups broth into pan with rice.
Bring to a boil; then reduce heat, cover, and simmer until rice is tender, about 20 minutes.
Arrange rice in a serving dish and place lamb on top.
Immediately melt remaining 1 tablespoon butter in a 10- to 12-inch frying pan over high heat.
Add grapes; turn in butter just until shiny and hot.
Spoon over lamb and rice.