The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try California Wild Rice and Lamb Shanks recipe. Enjoy quick & easy rice recipes and learn how to make California Wild Rice and Lamb Shanks.
This hearty dish featuring California Lamb Shanks is both exotic and affordable.
2 Two large California Lamb Shanks
3/4 tsp. Salt
1/4 tsp. Cayenne pepper
1 Tbl. Canola oil
1 large Onion, chopped
1 1/2 cups Water or chicken broth
1 pinch Saffron threads
1 1/2 large Carrots cut in 1/4 thick rounds
1 small Sweet potato, peeled and cut in 1/2 inch pieces
3/4 tsp. Ground ginger
1/8 tsp. Cinnamon
2/3 cup Pitted dates, cut in half
1/2 cup Dried apricots, cut in pieces
1/4 tsp. Ground nutmeg
1 1/2 cups California Wild Rice
4 1/2 cups Water
Cooking Instructions
Toss meat with salt and cayenne pepper in zip lock bag. Heat 1/2 Tbl. canola oil in flameproof shallow casserole dish with a tight fitting lid over moderately high heat. Sear seasoned meat on all sides, transferring to a plate as browned. Add remaining oil and cook onion, stirring until softened. Stir in water or stock and saffron and bring to a boil. Scrape up any browned bits from bottom of pan before adding meat. Reduce heat and simmer mixture, covered, until California Lamb is tender (about 1 ½ hours).
While lamb is cooking, combine California Wild Rice, water and salt in a large pot. Bring to a boil uncovered and then reduce heat to low and cover for 25 – 30 minutes, checking occasionally. Add carrots and sweet potato to pot, and simmer until vegetables are beginning to soften, about 10 minutes.
Drain any excess liquid at this point. Add ginger, cinnamon, dates and apricots, stirring occasionally. Let cook covered 5-10 minutes more on low heat and season with nutmeg, salt and pepper, if needed.
Makes 4 servings.
Nutrition facts per serving:
Serving Size 22 ounces (635grams) Calories 640 (23% from fat); Total Fat 17g (sat 6g, trans 0g, mono 7g, poly 2g); Cholesterol 95mg; Protein 37g; Carbohydrate 90g; Fiber 9g; Iron 4mg; Sodium 240mg; Calcium 79mg; Vitamin A 11095 IU; Vitamin C 12mg.
Source www.cawildrice.com
Created by Executive Chef Sarah LaCasse
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