Delicious Simple Easter Meal Receipe for Your Family

Easter holidays are here with us and in most Kenyan homes the extended family will be meeting in one of their relatives' home for the unique Kenyan family get together. if not in a home then they will definitely be out on a family Safari and most probably in a family cottage. Either way food will be of paramount importance. Here is a simple recipe to prepare a sumptuous Aromatic Rice and Greek-Style Lamb Shanks Stew meal for your family.

Greek-Style Lamb Shanks Stew
* 1 tablespoon(s) vegetable oil
* 1 teaspoon(s) salt
* 4 small (1 pound each) lamb shanks
* 2 medium onions, diced
* 1 large carrot, diced
* 2 clove(s) garlic, minced
* 1 can(s) (14 1/2-ounce) diced tomatoes
* 1 cup(s) chicken broth
* 4 medium (about 1 3/4 pounds) all-purpose potatoes, each cut into quarters
* 3/4 pound(s) green beans, cut into 2-inch pieces
* 2 medium lemons
* 2 tablespoon(s) chopped fresh dill
* 2 tablespoon(s) chopped fresh parsley

Directions

1. In 8-quart Dutch oven, heat vegetable oil over medium-high heat. Sprinkle 1/4 teaspoon salt on lamb shanks. Cook lamb shanks, 2 at a time, until browned on all sides. Remove shanks to bowl as they brown.
2. Preheat oven to 350 degrees F. In drippings in Dutch oven, cook onions and carrot until tender and lightly browned, about 10 minutes. Add garlic; cook 2 minutes.
3. Return lamb shanks to Dutch oven. Add tomatoes with their juice, chicken broth, and 3/4 teaspoon salt; heat to boiling over high heat. Cover Dutch oven and bake 1 1/2 hours. Turn lamb shanks over; add potatoes and green beans. Cover and bake 1 1/4 hours longer or until lamb and potatoes are tender.
4. Meanwhile, from lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice.
5. When lamb shanks are done, skim fat from sauce. Stir in lemon peel, lemon juice, dill, and parsley.

Aromatic Rice with Lemon and Parsley Seasoning
* 1 cup(s) regular long-grain rice
* 1 cup(s) chicken broth
* 3/4 cup(s) water
* 1/4 teaspoon
* 2 tablespoon(s) chopped parsley
* 1 teaspoon(s) grated lemon peel

Directions

Heat 1 cup regular long-grain rice with 1 cup chicken broth, 3/4 cup water, and 1/4 teaspoon salt to boiling. Cover and simmer on low 18 to 20 minutes until rice is tender and liquid is absorbed.
After rice has cooked, stir in 2 tablespoons chopped parsley and 1 teaspoon grated lemon peel.

Jacaranda Hotel