Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: trim fat from lamb shanks. in a heavy pot, brown well in butter. add onions; saute until soft. add 2-1/2 cups water, tomato paste, allspice, cinnamon, 1 tsp. salt and pepper. bring to a boil. cover and simmer 1-1/2 hours. when lamb is tender melt butter to bubbling in saucepan. saute rice, stirring constantly, untillightly browned and butter begins to foam between rice kernels. add remaining salt; set aside. remove lamb shanks from pan. measure broth and add water to measure 2-1/2 cups. return shanks to pan. bring to a boil. stir in sauteed rice and butter. simmer, covered, 30 minutes. allow to stand, covered, 10 minutes before serving. spoon yogurt over top of rice.

Target recipe: in a small saucepan, bring the rice, broth and water to a boil. reduce heat; cover and simmer for 45-50 minutes or until rice is. tender and liquid is absorbed. in a large nonstick skillet, saute the celery, onion and mushrooms in. butter until tender. stir in the soup, salt and rice; transfer to a. 3-cup baking dish coated with cooking spray. cover and bake at. 350° for 25-30 minutes or until heated through.