Anne Bernays' Lamb and Rice Casserole



2 lamb shanks

2 tsp butter

1 small onion

1/2 can tomato paste

1 tsp allspice

dash cinnamon

salt and freshly ground pepper

In a heavy pot, brown the lamb shanks in butter. Add onions. Sauté til soft. Add 2 1/2 cups water, tomato paste, allspice, cinnamon, 1 tsp salt and pepper. Bring to boil. Cover and simmer 2 1/2 hours, at least, until meat is easily separated from bones and falls apart on prodding.

Sauté rice in butter until lightly browned. Make according to package directions and serve separately. Or, add to lamb shank stew, making sure there is 2 1/2 cups of liquid.

1/2 hour before serving, add frozen leaf spinach to lamb shank stew.

Serves 8.

Optional: serve with yoghurt. Or make tsatziki, as follows.
Key West variation:

Omit spinach. Add a few drops of Pickapeppa or other hot sauce to the meat as it cooks. Serve with rice fried with red peppers and onions, with fried plantains or bananas on the side.

Tsatziki (Cucumber Salad with Yoghurt)


Peel 2 or more cucumbers, quarter them, and remove the seeds. Chop or slice the rest, however you like it. I like chunks.


Combine 1 cup yoghurt, 1 teaspoon vinegar, 1 teaspoon or more chopped scallions, 1/2 teaspoon sugar, and sugar and salt to taste. Mix in the cucumbers and serve chilled.