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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim fat from lamb shanks. | 2. In a heavy pot, brown well in butter. | 3. Add onions; saute until soft. | 4. Add 2-1/2 cups water, tomato paste, allspice, cinnamon, 1 tsp. | 5. salt and pepper. | 6. Bring to a boil. | 7. Cover and simmer 1-1/2 hours. | 8. When lamb is tender melt butter to bubbling in saucepan. | 9. Saute rice, stirring constantly, untillightly browned and butter begins to foam between rice kernels. | 10. Add remaining salt; set aside. | 11. Remove lamb shanks from pan. | 12. Measure broth and add water to measure 2-1/2 cups. | 13. Return shanks to pan. | 14. Bring to a boil. | 15. Stir in sauteed rice and butter. | 16. Simmer, covered, 30 minutes. | 17. Allow to stand, covered, 10 minutes before serving. | 18. Spoon yogurt over top of rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shank	2			806.9352	0.0	179.5204	4.5333
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
tomato paste	3	ounces		69.7398	16.0827	3.6741	0.3997
allspice	1	teaspoon		4.997	1.3703	0.1157	0.1651
cinnamon	1	dash		-	-	-	-
salt	2	teaspoons		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
butter	2	tablespoons		171.0	7.857	5.343	14.4
grain rice	1	cup	raw	806.9352	0.0	179.5204	4.5333
plain yogurt	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.