Mandarin Lamb Shanks
|Cooking oil||1 Tablespoon|
|Canned condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Long grain rice||1 Cup (16 tbs)|
|Canned mandarin orange sections||11 Ounce (1 Can)|
In skillet brown the lamb on all sides in a small amount of hot oil; season with salt and pepper.
Add 1 cup water; cover and simmer for 1 1/2 hours.
Remove shanks; set aside.
Measure pan juices; skim off fat and add water to make 1 cup liquid.
Return to skillet with broth, uncooked rice, and 1/2 teaspoon salt.
Return lamb shanks to skillet; cover and simmer till rice is almost tender, about 25 minutes more.
Stir in undrained oranges; simmer 10 minutes.
Arrange rice mixture and lamb shanks on warm serving platter.