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Lamb Shanks Thompson Style

the.instructor's picture
Ingredients
  Meaty lamb shanks 4 , cracked
  Homemade chicken broth/Canned regular-strength chicken broth 3 Cup (48 tbs)
  Butter/Margarine 2 Tablespoon
  Long grain white rice 1 1⁄2 Cup (24 tbs)
  Seedless green grapes 2 Cup (32 tbs)
Directions

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.

Recipe Summary

Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Meat

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