Pilaf with Lamb
2 lamb shanks
1 cup rice
4-5 fresh green onions, cut into little pieces
2 medium size tomatoes, diced
30 ml. butter, diced
First, place lamb shanks in a medium sized pot. Cover with water and cook on medium-high for 35-40 minutes. When finished, separate the meat, discard the bones, strain and put aside the remaining stock for use later.
Place washed, uncooked rice in a large skillet (not a pot). Put the lamb pieces between the rice equally. Put tomatoes, green onions, butter, salt and pepper as well around the lamb. Then, take the stock from before and pour it over. The stock should be 1 3/4 cups, if not, you can add water. Keep the lid half covered and cook on medium-low heat for approximately 20-25 minutes until the rice is cooked (water should be completely absorbed).
Suggested serving: With Shepherd's Salad.