Arni me Rizi ke Stafeli
Cuisine: Greek
Author: Clifford A. Wright
Prep time: 10 mins
Cook time: 2 hours 45 mins
Total time: 2 hours 55 mins
A preparation of braised lamb shanks, rice, and grapes.
  • 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
  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Spread the rice on a platter and top with the lamb shanks then spoon the grapes over the lamb and serve.
Recipe by Cook-Coquus at