Leave it to the Greeks to combine lamb and grapes. At first blush you might scratch your head, but then you realize it’s a great idea. This combination also looks very pretty. The recipe requires lamb shanks which is one of my favorite cuts of lamb but increasing difficult to find in a regular supermarket. You may have to ask for it.
Arni me Rizi ke Stafeli
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A preparation of braised lamb shanks, rice, and grapes.
Author: Clifford A. Wright
Recipe type: Lamb
Cuisine: Greek
Serves: 4
Ingredients
- 2 tablespoon extra virgin olive oil
- 4 lamb shanks
- ½ cup chopped onions
- 3 cups Chicken Broth
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 bay leaf
- 3 tablespoons unsalted butter
- 1 cup long grain rice
- 2 cups seedless green grapes
Instructions
- Preheat the oven to 375 degrees F.
- In a flameproof baking casserole, heat the olive oil over medium heat then cook, turning, the lamb shanks until golden brown, about 8 minutes. Add the onion to the shanks and cook, stirring, until golden, about 5 minutes. Add the chicken broth, salt, pepper, and bay leaf. Cover and place in the oven until the meat is fork tender, about 2½ hours. Pour off the liquid saving 2½ cups and keep the lamb warm.
- Meanwhile, melt 1 tablespoon butter in a saucepan over medium heat and cook, stirring, the rice for 2 minutes. Add the reserved broth, cover, reduce the heat to low and simmer until the liquid is absorbed, about 20 minutes. Keep warm.
- In a sauté pan, melt the remaining 2 tablespoons butter over medium-high heat and cook, shaking the pan, the grapes until they become bright green in a couple of minutes.
- Spread the rice on a platter and top with the lamb shanks then spoon the grapes over the lamb and serve.
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