Pilaf with Lamb
2 lamb shanks
1 cup rice, rinsed
4-5 green onions, cut into little pieces
2 medium-size tomatoes, diced
2 tbsp butter, diced
First, place the lamb shanks in a medium-size pot. Cover with water and cook at medium-high for 35-40 minutes. Then, separate the meat, discard the bones, strain and put aside the remaining stock for use later.
Spread the rice in a shallow pan/large skillet. Place the lamb pieces between the rice equally. Arrange the tomatoes, green onions, butter, salt and pepper 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 at medium-low heat for 20-25 minutes until the rice is cooked (water should be completely absorbed).
Serve with Shepherd's Salad on the side.